Ahlam Alhammadi

1 ta ish

United Arab Emirates University

1. Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks

   Afaf Kamal‐Eldin, Ahlam Alhammadi, Adem Gharsallaoui +2

   MaqolaOAOchiq kirish20202 iqtibos

   ABIABI:AkademIndex/2026.other.175062