RAQUIB, M.; BORPUZAR, T.; HAZARIKA, M.; KUMAR LASKAR, S.; SAIKIA, G. K.; AHMED HAZARIKA, R. 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, [S. l.], v. 34, n. 3, 2022. DOI: 10.9755/ejfa.2022.v34.i3.2839. Disponível em: https://ejfa.me/index.php/journal/article/view/2839. Acesso em: 30 sep. 2023.