Valorization of whey in mozzarella cheese production: effect of acidification method and milk fat content. Agroind. Sci. [Internet]. 26 de agosto de 2026 [citado 27 de agosto de 2026];16(3):389-9. Disponible en: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/7921