SATTAR, M. U.; SAMEEN, A.; KHAN, U. M. Improvement of Quality of the Low-Fat Mozzarella Cheese Through Cheese Milk Homogenization and Addition of the Hydrocolloids. RADS Journal of Food Biosciences, [S. l.], v. 3, n. 1, p. 20–28, 2024. Disponível em: http://jfbs.juw.edu.pk/index.php/jfbs/article/view/25. Acesso em: 14 jan. 2025.