[1]
Raquib, M., Borpuzar, T., Hazarika, M., Kumar Laskar, S., Saikia, G.K. and Ahmed Hazarika, R. 2022. Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese. Emirates Journal of Food and Agriculture. 34, 3 (Apr. 2022). DOI:https://doi.org/https://doi.org/10.9755/ejfa.2022.v34.i3.2839.