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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 Coconut Powder as a Drying Carrier Medium on Long‐Term Preservation of Lactobacillus plantarum and Streptococcus thermophilus for Development of Starter Cultures With Potential Application in Traditionally Fermented Foods

2024Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/7030605 Full text1 citations

Authors

4 authors across 3 institutions in 2 countries.

Nontobeko Xolisiwe ZuluFirst author
- University of Johannesburg (ZA)
Angela Parry‐Hanson Kunadu
- University of Ghana (GH)
as printed: Angela Parry-Hanson Kunadu
Eugenie Kayitesi
- University of Pretoria (ZA)
Bhekisisa DlaminiSenior authorCorresponding
- University of Johannesburg (ZA)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00

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openalexseen September 8, 2026
2024 · Journal of Food Processing and Preservation · 1 citations
https://openalex.org/W4405569236

Effect of Coconut Powder as a Drying Carrier Medium on Long‐Term Preservation of Lactobacillus plantarum and Streptococcus thermophilus for Development of Starter Cultures With Potential Application in Traditionally Fermented Foods · Sankore