An Analysis upon the Physicochemical Properties of Aqueous Solution Systems: A Review: Impact of agavin and pre-acidification on physicochemical properties of Mozzarella cheese. Journal of Advances and Scholarly Researches in Allied Education, [S. l.], v. 12, n. 2, p. 1212–1220, 2017. Disponível em: https://ignited.in/index.php/jasrae/article/view/6407.. Acesso em: 10 aug. 2025.