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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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Kinetic acidification and quality composition of yoghurt produced with soursop puree

2022Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-022-01339-9 Full text11 citations

Authors

3 authors across 2 institutions in 1 country.

Mayowa Saheed SanusiFirst authorCorresponding
- University of Ilorin (NG)
Akeem Olayemi Raji
- Kwara State University (NG)
Elijah Oluwaferanmi AyilaranSenior author
- University of Ilorin (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Food Science and Nutritional Studieslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Measurement & Characterization · 11 citations
https://openalex.org/W4213323698

Kinetic acidification and quality composition of yoghurt produced with soursop puree · Sankore