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!