Hasil Pencarian - Ahlam Alhammadi

  • Menampilkan 1 - 2 hasil dari 2
Perbaiki Hasil
  1. 1
    Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks

    Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks oleh Afaf Kamal-Eldin, Ahlam Alhammadi, Adem Gharsallaoui, Fathalla Hamed, Sami Ghnimi

    Diterbitkan 2020-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

    Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness oleh Mustapha Mbye, Huda Mohamed, Tholkappiyan Ramachandran, Fathalla Hamed, Ahlam AlHammadi, Rabih Kamleh, Afaf Kamal-Eldin

    Diterbitkan 2021-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: