«Valorization of Whey in Mozzarella Cheese Production: Effect of Acidification Method and Milk Fat Content». Agroindustrial Science 16, no. 3 (agosto 26, 2026): 389–399. Accedido agosto 27, 2026. https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/7921.