Scholarly Research Excellence
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 13 December 2018]. Available from: