NARAYANA, N. K.; PALLIYAGURU, O. G. Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 8, p. 1603–1610, 2022. DOI: 10.24925/turjaf.v10i8.1603-1610.4689. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/4689. Acesso em: 27 apr. 2024.