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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation · Sankore

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

2023FoodsJournalOpen access

10.3390/foods12061207 Full text11 citations

Authors

6 authors across 2 institutions in 2 countries.

Iddrisu IbrahimFirst author
Joseph AyarigaCorresponding
as printed: Joseph Atia Ayariga
Junhuan Xu
Robertson K. Boakai
Olufemi S. Ajayi
James Owusu‐KwartengSenior authorCorresponding
- University of Energy and Natural Resources (GH)
as printed: James Owusu-Kwarteng

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Probiotics and Fermented Foodslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2023 · Foods · 11 citations
https://openalex.org/W4324056601