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JFST No. 145, Vol. 20, March 2024ABSTRACTJournal of Food Science and Technology (Iran) Homepage:www.fsct.modares.irScientific ResearchEffect of carboxymethyl cellulose and montmorillonite addition
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The Journal of Food Science is a peer-reviewed academic journal that publishes research articles, review articles, and technical notes on various aspects of food science, including food chemistry, microbiology, and engineering.
Individuals and organizations involved in food science research, including researchers, institutions, and food industry professionals, may be required to submit articles for publication in the Journal of Food Science.
To fill out a submission for the Journal of Food Science, authors must prepare their manuscript according to the journal's guidelines, which typically include sections such as abstract, introduction, methodology, results, and discussion. Authors should then submit their manuscript through the journal's online submission system.
The purpose of the Journal of Food Science is to disseminate high-quality research and innovations in food science that advance the understanding and application of food technology, safety, and nutrition.
Research articles submitted to the Journal of Food Science must report information such as the study's hypothesis, methodology, results, and conclusions, as well as any relevant statistics and supporting data.
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