Maskey B, Pandey T, Shrestha SK, Shrestha NK, Shrestha M, Karki DB. Utilization of Partially Purified Milk Clotting Protease from Ginger Rhizome in the Manufacturing of Fresh Cheese. Himalayan J. Sci. Technol. [Internet]. 2023 Dec. 31 [cited 2024 Dec. 3];7(1):4-17. Available from: https://nepjol.info./index.php/hijost/article/view/61159