[1] N. Gulzar1, A. Sameen, S. Rafiq, N. Huma, and M. S. Murtaza, "INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS," Journal of Animal and Plant Sciences, vol. 30, no. 1, pp. 212-218, 2020. doi: 10.36899/JAPS.2020.1.0024.