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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

2023American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v2i1.1025 Full text2 citations

Authors

6 authors across 3 institutions in 1 country.

C O ChudeFirst author
- Chukwuemeka Odumegwu Ojukwu University (NG)
Comfort Chinenye Nwagbo
- Chukwuemeka Odumegwu Ojukwu University (NG)
as printed: C C Nwagbo
N A Dibua
- Chukwuemeka Odumegwu Ojukwu University (NG)
E C S Okoye
- Chukwuemeka Odumegwu Ojukwu University (NG)
E F Okpalanma
- Madonna University (NG)
Chigozie F. OkoyeuzuSenior author
- University of Nigeria (NG)
as printed: C F Okoyeuzu

Fields

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

Agriculture and Rural Development Researchlevel 3 · 0.96
Indigenous Studies and Ecologylevel 3 · 0.95
Agricultural pest management studieslevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2023 · American Journal of Food Science and Technology · 2 citations
https://openalex.org/W4363672293

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut · Sankore