The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review by Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour

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2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagu... by Oumayma Boukria, El Mestafa El Hadrami, Shaxnoza Sultanova, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour

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Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy by Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova, Randah Miqbil Alqurashi, Yana Cahyana, Abderrahmane Aït-Kaddour

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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species by Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche, Abderrahmane Aït-Kaddour

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