O. Samet-Bali

发表

A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia

M. Ayadi, B. Marzouk, Heba Attia, 2010 .

Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia

H. Attia, M. Ayadi, I. Felfoul, 2013 .

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

H. Attia, M. Ayadi, Olfa Samet-Bali, 2009 .

Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

H. Attia, I. Felfoul, S. Bornaz, 2016 .

Characterisation of typical Tunisian fermented milk: Leben

O. Samet-Bali, 2012 .

Characterization of typical Tunisian fermented milk, rayeb

H. Attia, O. Samet-Bali, 2012 .

Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys

H. Attia, Roua Lajnaf, I. Trigui, 2020 .

Development of fermented milk "Leben" made from spontaneous fermented cow's milk

H. Attia, M. Ayadi, O. Samet-Bali, 2012 .

Effect of ginger ( Zingiber officinalis ) addition on fermented bovine milk : Rheological properties , sensory attributes and antioxidant potential

H. Attia, M. Ayadi, I. Felfoul, 2017 .