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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, amino acid profiles, microbial and sensory qualities of plant-based yoghurt drink from blends of pigeon pea (Cajanus Cajan) and soy-bean (Glycine Max) milk

2026Discover FoodJournalOpen access

10.1007/s44187-026-00924-x Full text1 citations

Authors

5 authors.

Dorothy C. ArukweFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Dorothy Arukwe
Solomon Abasiekong
- Michael Okpara University of Agriculture (NG)
Vivian Onuoha
- Michael Okpara University of Agriculture (NG)
Favour Iche
- Michael Okpara University of Agriculture (NG)
Anthony N. UkomSenior authorCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: Anthony Ukom

Fields

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

Proteins in Food Systemslevel 3 · 0.35
Probiotics and Fermented Foodslevel 3 · 0.15
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · Discover Food · 1 citations
https://openalex.org/W7134827834

Physicochemical properties, amino acid profiles, microbial and sensory qualities of plant-based yoghurt drink from blends of pigeon pea (Cajanus Cajan) and soy-bean (Glycine Max) milk · Sankore