The January 2023 (Volume 58, Issue 1) issue of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
To keep up with the latest research, make sure you follow our new IJFST Twitter page @IJFoodSciTech
Research from this issue includes:
- Polyols and chocolate technology: recent developments and advances
- The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans
- Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour-based pan breads
- Changes in the physicochemical property and sensory quality of heat-processed beef flavour in the storage process
...and much more!
For IFST members the International Journal of Food Science and Technology is available free of charge online. Find out more and access for members!
