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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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Production and optimization of probiotic-enriched breakfast cereals: A mixture augmented design approach

2025Food and HumanityJournal

10.1016/j.foohum.2025.100508 Full text5 citations

Authors

3 authors.

M.M. AnchangFirst authorCorresponding
- University of Nigeria (NG)
as printed: Mumukom Maximus Anchang
Dinebari P. Berebon
- University of Nigeria (NG)
as printed: Dinebari Philip Berebon
G.I. OkaforSenior author
- University of Nigeria (NG)
as printed: Gabriel Ifeanyi Okafor

Fields

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

Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Probiotics and Fermented Foodslevel 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
2025 · Food and Humanity · 5 citations
https://openalex.org/W4406821126

Production and optimization of probiotic-enriched breakfast cereals: A mixture augmented design approach · Sankore