The July 2019 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:
- Quality and antioxidant properties of functional rice muffins enriched with shiitake mushrooms and carrot pomace
- Effect of barley β-glucan on water redistribution and thermal properties of dough
- Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions
- Bioactive components, antioxidative and anti-inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts
and much more!
For IFST member 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!
