In February 2022, we published an international journal indexed by Scopus. Food Research is an open-access journal that publishes reviews, original research articles, and short communications focusing on food science and technology, food service management, nutrition, nutraceuticals, food innovation, and agriculture food science. The journal originated in Malaysia. At the time, the journal’s quartile was Q3 based on Scimago Journal and Country Rank (SJR).
 |
| Journal homepage view |
It took a long time for it to be published in the Food Research Journal, perhaps because the queue was very long. We went through the process from submission to publication, which took approximately one year. The charge of publishing this journal can be seen in the author’s guidelines on the journal website. In the past, we paid around IDR 4 or 5 million; if I am not mistaken, it depended on the number of pages. The good thing is that we can contribute together, so it does not burden us too much.
This article is entitled Physicochemical and functional properties of yoghurt made from cow milk, colostrum, and milk-colostrum combination. This research data came from my research while studying for my master's degree. This research is independent, and I was assisted by my colleague with the same research field but with different variables. The variables in this study were colour, total solids, lactic acid, antioxidant activity, and fatty acid profile.
 |
| Abstract view |
Scimago Journal & Country Rank:
https://www.scimagojr.com/journalsearch.php?q=21100904224&tip=sid&clean=0#google_vignette
No comments:
Post a Comment