Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk . Scientia Agricola, [S. l.], v. 50, n. 3, p. 438–443, 1993. DOI: 10.1590/S0103-90161993000300016. Disponível em: https://www.revistas.usp.br/sa/article/view/20140.. Acesso em: 2 may. 2024.