Adem Gharsallaoui

2 ta ish

French National Centre for Scientific Research

1. 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

   MaqolaOAOchiq kirishAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos

   ABIABI:AkademIndex/2026.other.251310

2. 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