The scientific journal Food Hydrocolloids is included in the Scopus database.
Based on 2020, SJR is 2.16.
Publisher country is هولندا.
The main subject areas of published articles are Food Science, Chemical Engineering(all), Chemistry(all).
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| 95 | 1500 | Chemical Engineering(all) | 1 |
| 97 | 1106 | Food Science | 1 |
| 91 | 1600 | Chemistry(all) | 1 |
| Web Site | Articles in 2018 | Articles in 2019 | Articles in 2020 |
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| Link | 532 | 701 | 818 |
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