Editor-in-chief of the International Journal of Food Science and Technology (IJFST) Charles Brennan sits down for informal coffee conversations with authors to demystify their recent research articles.
In this episode Charles talks to Dr Elisa de Arcangelis from the University of Rome. They discuss her paper on high-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta.
For IFST members the International Journal of Food Science and Technology is available free of charge online. Find out more and access for members!