Hayat Amellal Chibane
AuthID: R-00K-FMM
1
TÃTULO: Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics
AUTORES: Halladj, Fatima; Amellal Chibane, Hayat; Aitfella Lahlou, Radhia; Bourai, Mohamed Amokrane; Tigrine, Amazigh;
PUBLICAÇÃO: 2022, FONTE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
AUTORES: Halladj, Fatima; Amellal Chibane, Hayat; Aitfella Lahlou, Radhia; Bourai, Mohamed Amokrane; Tigrine, Amazigh;
PUBLICAÇÃO: 2022, FONTE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
INDEXADO EM: 
Scopus 
WOS
Scopus WOS