S. Sahi

Biodegradation study of bio-corn flour filled low density polyethylene composites assessed by natural soil

A. Boukerrou, H. Djidjelli, S. Sahi, 2016 .

Applications of natural ingredients in baked goods

S. Sahi, 2012 .

The interfacial properties of the aqueous phases of full recipe bread doughs

S. Sahi, 2003 .

Study of the properties and biodegradability of the native and plasticized corn flour-filled low density polyethylene composites for food packaging applications

A. Boukerrou, H. Djidjelli, S. Sahi, 2020 .

Interfacial Properties of the Aqueous Phases of Wheat Flour Doughs

S. Sahi, 1994 .

Factors affecting the Formation and Stabilization of Gas Cells in Bread Doughs

J. Castle, S. Sahi, 1991 .

Anticorrosion action of the olive leaf compounds extracted under optimal parameters as determined with experimental design

R. Maizia, L. Makhloufi, M. Bučko, 2022, Journal of the Serbian Chemical Society.