MARI, G.M. et al. Compositional and Rheological Properties of Mozzarella Cheese Prepared from Buffalo Milk. Pakistan Journal of Nutrition, Pakistan, v. 13, n. 9, p. 533–536, 2014. DOI: 10.3923/pjn.2014.533.536. Disponível em: https://pjnonline.org/pjn/article/view/2040. Acesso em: 23 aug. 2025.