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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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Fat and conching time optimisation for melanger-processed artisanal chocolate spreads: a physico-functional and rheological study

2025Translational Food SciencesJournalOpen access

10.1093/trfood/vxaf010 Full text9 citations

Authors

10 authors across 5 institutions in 2 countries.

Rexford ObengFirst author
- University of Ghana (GH)
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Emmanuel Ohene Afoakwa
- University of Ghana (GH)
- Ghana Communication Technology University (GH)
Bernard Kwabena AsieduCorresponding
- University of Ghana (GH)
John Edem Kongor
- Institute for Scientific and Technological Information (GH)
Justice Owusu-Bempah
- University of Ghana (GH)
Papa Toah Akonor
- Institute for Scientific and Technological Information (GH)
Nii Korley Kortei
- University of Health and Allied Sciences (GH)
Muhammad Waseem
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00

Sources

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

openalexseen September 5, 2026
2025 · Translational Food Sciences · 9 citations
https://openalex.org/W4414094465

Fat and conching time optimisation for melanger-processed artisanal chocolate spreads: a physico-functional and rheological study · Sankore