M. Loudiyi

2 ta ish

University of Clermont Auvergne

1. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones

   M. Loudiyi, Abderrahmane Aït‐Kaddour

   Sharh maqola20182 iqtibos

   ABIABI:AkademIndex/2026.other.175151

2. Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy

   M. Loudiyi, Abderrahmane Aït‐Kaddour

   Maqola20172 iqtibos

   ABIABI:AkademIndex/2026.other.295961