Hiba Selmi

University of Foggia

Papers (2)

• 2026
  Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.10.3390/microorganisms14020383
• 2025Primary author
  Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.10.3390/foods14213646