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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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Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study · Sankore

Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study

2024Food Science & NutritionJournalOpen access

10.1002/fsn3.4019 Full text4 citations

Authors

10 authors across 8 institutions in 4 countries.

Tahir Mahmood QureshiFirst author
Ghulam Mueen‐ud‐Din
Muhammad NadeemCorresponding
Ali Sirjan
Waseem Khalid
Salim‐Ur‐Rehman
Naushad Ahmad
Asad Nawaz
Muhammad Zubair KhalidCorresponding
Felix Kwashie MadiloSenior authorCorresponding
- Ho Technical University (GH)

Fields

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

Food Science and Nutritional Studieslevel 3 · 1.00
Essential Oils and Antimicrobial Activitylevel 3 · 0.99
Postharvest Quality and Shelf Life Managementlevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2024 · Food Science & Nutrition · 4 citations
https://openalex.org/W4391781117