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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.

IMPACT OF FERMENTATION TIME ON NUTRITIONAL AND FUNCTIONAL QUALITY OF PROBIOTIC CURD

2026International Journal of Fundamental and Applied Sciences (IJFAS)JournalOpen access

10.59415/ijfas.334 Full text0 citations

Authors

5 authors.

Nuthana Jain VFirst author
- Garden City University College (GH)
Monisha T
- Garden City University College (GH)
Shruti Awasthi
- Garden City University College (GH)
P. Rajesh
- Garden City University College (GH)
as printed: Preethi Rajesh
Chethana V ChalapathySenior author
- Garden City University College (GH)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.88
Microbial Metabolites in Food Biotechnologylevel 3 · 0.01
Food Science and Nutritional Studieslevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2026 · International Journal of Fundamental and Applied Sciences (IJFAS) · 0 citations
https://openalex.org/W7160382410

IMPACT OF FERMENTATION TIME ON NUTRITIONAL AND FUNCTIONAL QUALITY OF PROBIOTIC CURD · Sankore