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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.

Viability of Free and Encapsulated Lactobacillus rhamnosus GG and Their Effect On Physical, Chemical and Sensory Properties of Kunnu During Ambient Storage

2022Current Developments in NutritionJournalOpen access

10.1093/cdn/nzac077.013 Full text0 citations

Authors

3 authors.

Olufunke O. EzekielFirst author
- University of Ibadan (NG)
as printed: Olufunke Ezekiel
Modupeola A. Oguntoye
- University of Ibadan (NG)
as printed: Modupeola Oguntoye
Goldlyn AgohaSenior author
- University of Ibadan (NG)

Fields

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

Seed and Plant Biochemistrylevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 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 · Current Developments in Nutrition · 0 citations
https://openalex.org/W4282836004

Viability of Free and Encapsulated Lactobacillus rhamnosus GG and Their Effect On Physical, Chemical and Sensory Properties of Kunnu During Ambient Storage · Sankore