Mohammed Loudiyi

2PUBLICATIONS
1CO-AUTHORS
Food packaging, preservation and processing
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Publications (2)

|Mar 22, 2018
Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones.

M Loudiyi, A Aït-Kaddour

|Jul 18, 2017
Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents.

Mohammed Loudiyi, Romdhane Karoui, Douglas N Rutledge

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Frequent Collaborators

1 joint publications

A Aït-Kaddour