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2 works

Work: MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT

  1. 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    ArticleAnimal Diversity and Health StudiesFoods202010 citations
    ABI

  2. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

    Oumayma Boukria, Jian Wang, Jasur Safarov +4

    ArticleAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 citations
    ABI