Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Hanen Ghamgui

1PUBLICATIONS

1CO-AUTHORS

Glass

Featured researcher

Get your video featured.

Publish with JoVE

Featured researcher

Get your video featured.

Publish with JoVE

Publications (1)

Sort by Publication Date:

|Apr 12, 2021

Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive.

Hanen Ghamgui, Fatma Bouaziz, Fakher Frikha

Pageof 1

Frequent Collaborators

1 joint publications

Fatma Châari

Frequent Collaborators

1 joint publications

Fatma Châari

Top Related Videos

Calcium Carbonate Formation in the Presence of Biopolymeric Additives

Calcium Carbonate Formation in the Presence of Biopolymeric Additives

Published on : May 14, 2019

See more related videos

Top Related Videos

Calcium Carbonate Formation in the Presence of Biopolymeric Additives

Calcium Carbonate Formation in the Presence of Biopolymeric Additives

Published on : May 14, 2019

See more related videos