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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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Processing and formulation technology of nutritional and functional food products by utilizing cheese and/or paneer whey: A critical review

2024Journal of King Saud University - ScienceJournalOpen access

10.1016/j.jksus.2024.103508 Full text15 citations

Authors

12 authors across 9 institutions in 6 countries.

Deepak Kumar VermaFirst authorCorresponding
Ami R. Patel
Soubhagya Tripathy
Alok Kumar Gupta
Smita Singh
Nihir Shah
Gemilang Lara Utama
Monica L. Chávez-Gonzalez
as printed: Mónica L. Chávez-González
Koka Zongo
Kolawole Banwo
- University of Ibadan (NG)
Alaa Kareem Niamah
Cristóbal N. AguilarSenior authorCorresponding
as printed: Cristobal Noe Aguilar

Fields

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

Food Science and Nutritional Studieslevel 3 · 1.00
Consumer Attitudes and Food Labelinglevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Journal of King Saud University - Science · 15 citations
https://openalex.org/W4404300188

Processing and formulation technology of nutritional and functional food products by utilizing cheese and/or paneer whey: A critical review · Sankore