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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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Nutritional Evaluation, Antioxidant Potential and Probiotic Stability in Millet-Soy-Based Snack Bars

2025Asian Food Science JournalJournalOpen access

10.9734/afsj/2025/v24i10818 Full text1 citations

Authors

3 authors.

FYNE-AKAH, HomaFirst author
- Rivers State University (NG)
OBINNA-ECHEM Patience Chisa
- Rivers State University (NG)
Lucretia I. BarberSenior author
- Rivers State University (NG)
as printed: BARBER, Lucretia Ifeoma

Fields

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

Food composition and propertieslevel 3 · 0.40
Probiotics and Fermented Foodslevel 3 · 0.38
Microencapsulation and Drying Processeslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2025 · Asian Food Science Journal · 1 citations
https://openalex.org/W4415658809

Nutritional Evaluation, Antioxidant Potential and Probiotic Stability in Millet-Soy-Based Snack Bars · Sankore