SHAYMAA SAADY LAFTA. USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE. IRAQI JOURNAL OF AGRICULTURAL SCIENCES, [S. l.], v. 55, n. 6, p. 2094–2107, 2024. DOI: 10.36103/vgsnpd37. Disponível em: https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2102. Acesso em: 3 apr. 2025.