BHATTARAI, R. R.; ACHARYA, P. P. Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources. Journal of Food Science and Technology Nepal, [S. l.], v. 6, p. 94–101, 2013. DOI: 10.3126/jfstn.v6i0.8268. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/8268. Acesso em: 19 apr. 2024.