[1]
Maidali, D. et al. 2024. Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management . Nepal Journal of Biotechnology. 12, 1 (Jul. 2024), 89–98. DOI:https://doi.org/10.54796/njb.v12i1.273.