JOURNAL OF FOOD SCIENCE Journal

publication venue for

Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties 2021
Analysis of Triphenylmethane Dye Residues and their Leuco-Forms in Frozen Fish by LC-MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal. 84:370-380. 2019
Properties of Cysteine-Added Soy Protein-Wheat Gluten Films. 64:514-518. 1999
Mechanical and Barrier Properties of Rice Bran Films. 62:395-398. 1997

International Standard Serial Number (ISSN)

0022-1147

Electronic International Standard Serial Number (EISSN)

1750-3841

journal abbreviation

J FOOD SCI