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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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Physicochemical properties, consumer acceptability and microbial quality of saccharified sweet potato juice preserved with lemon

2022The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access

10.35219/foodtechnology.2022.1.01 Full text2 citations

Authors

4 authors across 2 institutions in 2 countries.

Mutiat A. BalogunFirst author
- University of Ilorin (NG)
as printed: Mutiat Balogun
Adewumi T. Oyeyinka
- University of KwaZulu-Natal (ZA)
- University of Ilorin (NG)
as printed: Adewumi Oyeyinka
Fausat L. Kolawole
- University of Ilorin (NG)
as printed: Fausat Kolawole
Amina Ahmed El-Imam
- University of Ilorin (NG)
as printed: Amina El-Imam

Fields

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

Food Quality and Safety Studieslevel 3 · 0.99
Nutrition, Health and Food Behaviorlevel 3 · 0.99
Culinary Culture and Tourismlevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2022 · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · 2 citations
https://openalex.org/W4293199455

Physicochemical properties, consumer acceptability and microbial quality of saccharified sweet potato juice preserved with lemon · Sankore