Ushbu ish iqtibos qilgan ishlar

10 ta ish

Ish: Determination of Protein content in Cheese Products

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
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
The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review
Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3
Sharh maqolaProbiotics and Fermented FoodsFoods20207 iqtibos
ABI
Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese
M. Loudiyi, Romdhane Karoui, Douglas N. Rutledge +3
Maqola20173 iqtibos
ABI
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Luis M. Carrillo-López, Iván A. García-Galicia, Juan Manuel Tirado‐Gallegos +4
Sharh maqola20212 iqtibos
ABI
Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study
Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas +3
Maqola20142 iqtibos
ABI
Impact of Different Food Protein Sources in Processed CheeseSauces Manufacture
Suhila Saad, Laila D. EL-Mahdi, R. A. Awad +1
Maqola20162 iqtibos
ABI
Sarlavhasiz
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Sarlavhasiz
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Sarlavhasiz
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ABI