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Caractérisation et utilisation de souches de bactéries lactiques locales dans le développement de produits laitiers fermentés au LibanIngénierie des aliments. Institut National Agronomique Paris Grignon, 2006. Français. ⟨NNT : ⟩
Theses
tel-02820929v1
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Production of LabanHandbook of Plant-Based Fermented Food and Beverage Technology, CRC Press, pp.181 - 212, 2012, ⟨10.1201/b12084-14⟩
Book sections
hal-01511556v1
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Characterization of the fermented milk “Laban” with sensory analysis and instrumental measurementsJournal of Food Science, 2005, 71 (2), pp.S156-S162
Journal articles
hal-03536827v1
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Characterization of lactic acid bacteria isolated from fermented milk "labanInternational Journal of Food Microbiology, 2006, 110 (1), pp.52-61. ⟨10.1016/j.ijfoodmicro.2006.01.043⟩
Journal articles
istex
hal-02660822v1
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