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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.

Physicochemical and sensory properties of soy-yellow corn yoghurt spiced with ginger

2024International Journal of Scientific Research UpdatesJournalOpen access

10.53430/ijsru.2024.7.1.0139 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Eugenie Lum ChiFirst authorCorresponding
Eugenie Lum ChiFirst authorCorresponding
Ahure Dinnah
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Agriculture, Abeokuta (NG)
Banarbas A. KyengeSenior author
- Benue State University (NG)

Fields

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

GABA and Rice Researchlevel 3 · 0.95
Probiotics and Fermented Foodslevel 3 · 0.95
Proteins in Food Systemslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2024 · International Journal of Scientific Research Updates · 0 citations
https://openalex.org/W4391737493

Physicochemical and sensory properties of soy-yellow corn yoghurt spiced with ginger · Sankore