Ushbu ishga iqtibos qilgan ishlar

2 ta ish

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

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

   ABIABI:AkademIndex/openalex/2026.other.197419

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

   ABIABI:AkademIndex/openalex/2020.review-article.000010