The October 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:
- Effect of ethanol on properties of extrudates enriched with high-fibre by-products
- Changes in the texture, microstructutres, colour and volatile compounds of pork meat loins during superheated steam cooking
- Effect of baked wheat germ on gluten protein network in steamed bread dough
- Production of high antioxidant activity flavonoid monoglucosides from citrus flavanone with immobilised α‐L‐rhamnosidase in one step
...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!
