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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.

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

2022Food Production Processing and NutritionJournalOpen access

10.1186/s43014-022-00093-1 Full text16 citations

Authors

5 authors across 4 institutions in 1 country.

Dupe T. OtolowoFirst authorCorresponding
- Wesley University (NG)
- Mountain Top University (NG)
Mary Omolola Omosebi
- Mountain Top University (NG)
as printed: Omolola M. Omosebi
Kudirat T. Araoye
- Federal University Oye Ekiti (NG)
Temiloluwa E. Ernest
- Wesley University (NG)
Oluwatooyin Faramade OsundahunsiSenior author
- Federal University of Technology (NG)
as printed: Oluwatooyin F. Osundahunsi

Fields

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

Digestive system and related healthlevel 3 · 0.99
Agriculture Sustainability and Environmental Impactlevel 3 · 0.98
Consumer Attitudes and Food Labelinglevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · Food Production Processing and Nutrition · 16 citations
https://openalex.org/W4285389386

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt · Sankore