The January 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:
- Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes
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Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review
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Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review
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Effect of rice bran fibre on the quality of rice pasta
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Rheological properties of Colombian-Caribbean-coast sour cream from goat milk
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
