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Zarmina Gillani and  Nuzhat Huma and  Aysha Sameen and  Mulazim Hussain Bukhari,  Nutritional Potential and Functionality of Whey Powder Influenced by Different Processing Temperature and Storage.   journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering}, [online]. World Academy of Science, Engineering and Technology. May 2017, vol. 125(5). 355 - 360[viewed 21 September 2018]. Available from: http://waset.org/publications/10006992.