The July 2020 (Volume 55, Issue 7) 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:
- Structures and properties of chicken myofibrillar protein gel induced by microwave heating
- Comparison between ultra‐homogenisation and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc. ))
- Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese
- Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder
...and much more!