1.
Physicochemical and Amino Acid Profiling of Cheddar, Mozzarella and Paneer Whey: Physicochemical Properties of Whey Samples. Pakistan Journal of Scientific & Industrial Research [Internet]. 2015 Dec. 21 [cited 2026 Mar. 16];58(3):155-8. Available from: https://www.v2.pjsir.org/index.php/biological-sciences/article/view/102