An Analysis upon the Physicochemical Properties of Aqueous Solution Systems: A Review: Impact of agavin and pre-acidification on physicochemical properties of Mozzarella cheese. JASRAE [Internet]. 2017 Jan. 1 [cited 2025 Aug. 10];12(2):1212-20. Available from: https://ignited.in/index.php/jasrae/article/view/6407