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!
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!
