Author

Massaouda Boukhemis

Institutions: Badji Mokhtar-Annaba University, University Frères Mentouri Constantine 1

Observed institutions: Badji Mokhtar-Annaba University, University Frères Mentouri Constantine 1

OpenAlex ID: A5049766545

Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

2016 · Samia Hanou, Massaouda Boukhemis, et al. · Advance Journal of Food Science and Technology · 7

Works count: 1

Citation count: 7

H-index: 1

I10-index: