Current Issue

Editor-in-Chief
PROF. PAOLO FANTOZZI

University of Perugia, Italy

About the Journal

The Italian Journal of Food Science is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.

 

Read More

Current Issue

Vol. 34 No. 1 (2022): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2022-01-05

Paper

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

Fatma Maruddin, Wahyu Triputra Hasim, Nursida, Ratmawati Malaka, Hikmah Muhammad Ali, Muhammad Taufik, Syahriana Sabil
Abstract 97 | PDF Downloads 77 HTML Downloads 7 XML Downloads 81

Page 1-12

PDF HTML XML
View All Issues


Impact Factor: 0.875 published in 2020 Journal of Citation Reports, Scopus CiteScore 2020: 1.5. IJFS is abstracted/indexed in: Chemical Abstracts Service (USA); Foods Adlibra Publ. (USA); Gialine - Ensia (F); Institut Information Sci. Acad. Sciences (Russia); Institute for Scientific Information; CurrentContents®/AB&ES; SciSearch® (USA-GB); Int. Food Information Service - IFIS (D); Int. Food Information Service - IFIS (UK); UDL-Edge Citations Index (Malaysia); EBSCO Publishing; Index Copernicus Journal Master List (PL).