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authFullName_s : Gisèle Chammas

Caractérisation et utilisation de souches de bactéries lactiques locales dans le développement de produits laitiers fermentés au Liban

Gisèle Chammas
Ingénierie des aliments. Institut National Agronomique Paris Grignon, 2006. Français. ⟨NNT : ⟩
Theses tel-02820929v1
Image document

Production of Laban

Catherine Béal , Gisèle Chammas
Handbook of Plant-Based Fermented Food and Beverage Technology, CRC Press, pp.181 - 212, 2012, ⟨10.1201/b12084-14⟩
Book sections hal-01511556v1

Characterization of the fermented milk “Laban” with sensory analysis and instrumental measurements

Gisèle Chammas , Rachad Saliba , Catherine Béal
Journal of Food Science, 2005, 71 (2), pp.S156-S162
Journal articles hal-03536827v1

Characterization of lactic acid bacteria isolated from fermented milk "laban

Gisèle Chammas , Rachida Saliba , Georges G. Corrieu , Catherine Béal
International Journal of Food Microbiology, 2006, 110 (1), pp.52-61. ⟨10.1016/j.ijfoodmicro.2006.01.043⟩
Journal articles istex hal-02660822v1