MASKEY, B.; PANDEY, T.; SHRESTHA, S. K.; SHRESTHA, N. K.; SHRESTHA, M.; KARKI, D. B. Utilization of Partially Purified Milk Clotting Protease from Ginger Rhizome in the Manufacturing of Fresh Cheese. Himalayan Journal of Science and Technology, [S. l.], v. 7, n. 1, p. 4–17, 2023. DOI: 10.3126/hijost.v7i1.61159. Disponível em: https://nepjol.info/index.php/hijost/article/view/61159. Acesso em: 21 nov. 2024.