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Ушбу иш иқтибос қилган ишлар

6 та иш

Иш: Investigation of the process of molding, pressing and salting hard and soft cheeses

  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

    МақолаAnimal Diversity and Health StudiesFoods202010 иқтибос
    ABI

  2. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

    Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

    Шарҳ мақолаAnimal Diversity and Health StudiesFoods20209 иқтибос
    ABI

  3. 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

    МақолаAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 иқтибос
    ABI

  4. Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

    Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas +3

    Мақола20142 иқтибос
    ABI

  5. Impact of Different Food Protein Sources in Processed CheeseSauces Manufacture

    Suhila Saad, Laila D. EL-Mahdi, R. A. Awad +1

    Мақола20162 иқтибос
    ABI

  6. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    МақолаProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 иқтибос
    ABI