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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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Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates

2023World Journal of Food Science and TechnologyJournalOpen access

10.11648/j.wjfst.20230703.12 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Anumba NonyeFirst author
- Rivers State University (NG)
Eke Ejiofor J
- Rivers State University (NG)
as printed: Joy Eke-Ejiofor
Charles N. Ishiwu
- Nnamdi Azikiwe University (NG)
as printed: Charles Ishiwu
V. WabaliSenior author
- University of Port Harcourt (NG)
as printed: Victor Wabali

Fields

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

Coconut Research and Applicationslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00
Nuts composition and effectslevel 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
2023 · World Journal of Food Science and Technology · 0 citations
https://openalex.org/W4385362006

Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates · Sankore