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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.

Physicochemical Properties of Fortified Coconut Milk Based Chocolate - Like Drinks as Influenced by Cocoa Powder and Sugar Levels

2024American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v3i1.2573 Full text5 citations

Authors

4 authors across 4 institutions in 1 country.

Kelly Ndombow YakumFirst author
- Benue State University (NG)
Charle Chukuma Ariahu
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Agriculture, Abeokuta (NG)
Emmanuel C Ariahu
- Bingham University (NG)
John Obaji IgoliSenior author
- Benue State University (NG)
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.96
Coconut Research and Applicationslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2024 · American Journal of Food Science and Technology · 5 citations
https://openalex.org/W4396861356

Physicochemical Properties of Fortified Coconut Milk Based Chocolate - Like Drinks as Influenced by Cocoa Powder and Sugar Levels · Sankore