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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.

SORPTION ISOTHERM, PROXIMATE COMPOSITION AND SENSORY EVALUATIONS OF OVEN DRIED AND FRIED CHEESE PRODUCTS FROM LOCAL SOFT CHEESE

2024EPRA International Journal of Research & Development (IJRD)JournalOpen access

10.36713/epra15986 Full text1 citations

Authors

3 authors across 2 institutions in 2 countries.

Nathaniel O. AlamuoyeFirst author
Oluwatoyin Folake Alamuoye
- Ekiti State University (NG)
as printed: Oluwatoyin F. Alamuoye
Lawrence K. OtitojuSenior author

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.98
Meat and Animal Product Qualitylevel 3 · 0.97
Food Industry and Aquatic Biologylevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2024 · EPRA International Journal of Research & Development (IJRD) · 1 citations
https://openalex.org/W4392545047

SORPTION ISOTHERM, PROXIMATE COMPOSITION AND SENSORY EVALUATIONS OF OVEN DRIED AND FRIED CHEESE PRODUCTS FROM LOCAL SOFT CHEESE · Sankore