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

by Imène Felfoul, Ali Sahli, Olfa Samet-Bali, Hamadi Attia, Salwa Bornaz
Published 2016-11-01

Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

by Imène Felfoul, Salwa Bornaz, Wiem Belhadj Hmida, Ali Sahli, Hamadi Attia
Published 2013-01-01