The February 2020 issue of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Applications of soy protein hydrolysates in the emerging functional foods: a review
- Fundamental and applied aspects of catechins from different sources: a review
- Characterisation of starch quality from barley varieties grown in South Africa
- Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum
...and much more!
For IFST members the International Journal of Food Science and Technology is available free of charge online and in print form at discounted rates. Find out more and access for members!
