Attia, Hamadi

Effect of Spirulina platensis Fortification on Physicochemical, Textural, Antioxidant and Sensory Properties of Yogurt during Fermentation and Storage

Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M. A., Fendri, I., Attia, H., & Abdelkafi, S. (2017) · LWT

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

Cited by 274

Production and Structural Characterization of Exopolysaccharides from Newly Isolated Probiotic Lactic Acid Bacteria

Abid, Y., Casillo, A., Gharsallah, H., Joulak, I., Lanzetta, R., Corsaro, M. M., Attia, H., & Azabou, S. (2018) · International Journal of Biological Macromolecules

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 208

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

Zouari, N., Abid, M., Fakhfakh, N., Ayadi, M. A., Zorgui, L., Ayadi, M., & Attia, H. (2011) · International Journal of Food Sciences and Nutrition

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 68