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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.

Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava ( Manihot esculenta crantz ) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG

2022Food Science and Technology InternationalJournal

10.1177/10820132221143162 Full text2 citations

Authors

2 authors.

Modupeola A. OguntoyeFirst authorCorresponding
- University of Ibadan (NG)
as printed: Modupeola A Oguntoye
Olufunke O. EzekielSenior author
- University of Ibadan (NG)
as printed: Olufunke O Ezekiel

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99
Food and Agricultural Scienceslevel 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
2022 · Food Science and Technology International · 2 citations
https://openalex.org/W4311164870

Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava ( Manihot esculenta crantz ) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG · Sankore