[1]
Maskey, B., Pandey, T., Shrestha, S.K., Shrestha, N.K., Shrestha, M. and Karki, D.B. 2023. Utilization of Partially Purified Milk Clotting Protease from Ginger Rhizome in the Manufacturing of Fresh Cheese. Himalayan Journal of Science and Technology. 7, 1 (Dec. 2023), 4–17. DOI:https://doi.org/10.3126/hijost.v7i1.61159.