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6 ta ish

Ish: 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

    MaqolaAnimal Diversity and Health StudiesFoods202010 iqtibos
    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

    Sharh maqolaAnimal Diversity and Health StudiesFoods20209 iqtibos
    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

    MaqolaAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos
    ABI

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

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

    Maqola20142 iqtibos
    ABI

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

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

    Maqola20162 iqtibos
    ABI

  6. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    MaqolaProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 iqtibos
    ABI