Food Hydrocolloids are a diverse group of long chain polymers characterized by the array of functional properties which includes gelling, thickening, coating emulsification, stabilization etc. Use of Hydrocolloids used in foods is due to the ability of viscosity and texture. Hydrocolloids are used for major purposes.
The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years
Last date updated on September, 2024
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