The March 2019 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:
- Enhanced utilisation of nanomarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers
- Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cakes and wheat flour
- Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta
- Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products
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
