The January 2023 (Volume 58, Issue 1) issue of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
To keep up with the latest research, make sure you follow our new IJFST Twitter page @IJFoodSciTech
Research from this issue includes:
- Polyols and chocolate technology: recent developments and advances
- The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans
- Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour-based pan breads
- Changes in the physicochemical property and sensory quality of heat-processed beef flavour in the storage process
...and much more!