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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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Techno-functional and Rheological Transformation of Unripe Banana Flour: Kinetic Profiling of Five Lactic Acid Bacteria Strains · Sankore

Techno-functional and Rheological Transformation of Unripe Banana Flour: Kinetic Profiling of Five Lactic Acid Bacteria Strains

2025International Journal of Nutrition and Food SciencesJournalOpen access

10.11648/j.ijnfs.20251406.22 Full text1 citations

Authors

5 authors across 3 institutions in 3 countries.

W. TchaboFirst authorCorresponding
as printed: William Tchabo
Spéro Edikou
Mamadou Souare
Ibrahima Kaba
Newlove Akowuah AfoakwahSenior author
- University for Development Studies (GH)
as printed: Newlove Afoakwah

Fields

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

Food composition and propertieslevel 3 · 0.92
Probiotics and Fermented Foodslevel 3 · 0.05
Polysaccharides Composition and Applicationslevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2025 · International Journal of Nutrition and Food Sciences · 1 citations
https://openalex.org/W7118127825