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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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Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

2023Brazilian journal of food technology/Brazilian Journal of Food TechnologyJournalOpen access

10.1590/1981-6723.02322 Full text3 citations

Authors

2 authors.

Gibson Lucky ArueyaFirst author
- University of Ibadan (NG)
Olukunle O. SharonSenior author
- University of Ibadan (NG)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Brazilian journal of food technology/Brazilian Journal of Food Technology · 3 citations
https://openalex.org/W4362649228

Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource · Sankore