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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.

Influence of heat treatment duration and biological coagulant types on the microbiological properties of Nigerian soft soy cheese

2022Poljoprivredna tehnikaJournalOpen access

10.5937/poljteh2201034a Full text0 citations

Authors

4 authors across 4 institutions in 2 countries.

Sunmola AbidemiFirst author
- Kaduna Polytechnic (NG)
Paul Tosin
- Michael Okpara University of Agriculture (NG)
Nwakuba Nnaemeka
- Federal University of Technology Owerri (NG)
Okosa IkechukwuSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2022 · Poljoprivredna tehnika · 0 citations
https://openalex.org/W4225923498

Influence of heat treatment duration and biological coagulant types on the microbiological properties of Nigerian soft soy cheese · Sankore