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Hela Gliguem
Hela Gliguem
Centre national de la recherche scientifique
Chemistry
Biochemistry
Differential scanning calorimetry
Crystallization
Mineralogy
6
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50
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Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis)
2021
Hela Gliguem
Wafa Hajji
Chaima Rekik
Karim Allaf
Sihem Bellagha
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The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism.
2011
Journal of Agricultural and Food Chemistry
Hela Gliguem
Christelle Lopez
Camille Michon
Pierre Lesieur
Michel Ollivon
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Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese
2009
Journal of Agricultural and Food Chemistry
Hela Gliguem
Dorra Ghorbel
Christelle Lopez
Camille Michon
Michel Ollivon
Pierre Lesieur
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Water behaviour in processed cheese spreads
2009
Journal of Thermal Analysis and Calorimetry
Hela Gliguem
Dorra Ghorbel
Cécile Grabielle-Madelmont
Benoit Goldschmidt
Sylviane Lesieur
Hamadi Attia
Michel Ollivon
Pierre Lesieur
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Influence de la composition physico-chimique de la matière première fromagère sur les propriétés rhéologiques et microstructurales d'un fromage fondu tunisien
2005
Sciences Des Aliments
Hela Gliguem
Salwa Bornaz
Dorra Ghorbel
Hamadi Attia
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Caractérisation macro et microstructurale d'un fromage fondu tunisien
2003
Salwa Bornaz
Dorra Ghorbel
Hela Gliguem
Hamadi Attia
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