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ZIDANI SARA
ZIDANI SARA
Docteur en technologie alimentaire
Verified email at univ-batna.dz
Title
Cited by
Cited by
Year
Effects of pH, NaCl, ethanol, and drying methods on the solubility of Saccharomyces cerevisiaeproteins
S Zidani, D Fahloul, A Bacha
CyTA-Journal of Food 10 (1), 42-47, 2012
104*2012
Influence des techniques de séchage sur la solubilité des protéines de la levure Saccharomyces cerevisiae produite dans un milieu à base de Datte
S Zidani
Université de Batna 1-Hadj Lakhder, 2009
22009
Effect of different drying methods on the heating under reflux and microwave extraction on techno-functional properties from the Elaeagnus angustifolia L., fruit
S Zidani, S Boudraa
Journal of Agroalimentary Processes & Technologies 26 (2), 2020
12020
Effects of different drying methods on phenols contents and antioxidant activity of Azaroles (Crataegus azarolusL.).
S Boudraa, D Fahloul, D Elothmani, S Zidani, M Saadoudi
Annals: Food Science & Technology 18 (1), 2017
2017
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Articles 1–4