The March 2018 issue of the International Journal of Food Science and Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin
- Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilusand Gobdin
- Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions
- Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils
- Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts
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
