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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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Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i2620 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Lukong Elsie LemnyuyFirst author
- Benue State University (NG)
Mike Ojotu Eke
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
Peter Agorye Adie
- Benue State University (NG)
Bongjo, Ndi B.Senior author
- Benue State University (NG)
as printed: Ndi Betrand Bongjo

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.98
Postharvest Quality and Shelf Life Managementlevel 3 · 0.96
Ginger and Zingiberaceae researchlevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2023 · Asian Food Science Journal · 1 citations
https://openalex.org/W4324141190

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk · Sankore