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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.

Determination of Viscosity, Syneresis and Acceptability of Optimized Yoghurt Analogues from African Yambean (Sphenostylis stenocarpa Hams) and Malted Red Rice (Oryza glabberima)

2024IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v3i2.45 Full text0 citations

Authors

3 authors.

Blessing Chisomuaga OkoronkwoFirst author
- Rivers State University (NG)
Lucretia I. Barber
- Rivers State University (NG)
Patience C. Obinna-EchemSenior author
- Rivers State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Probiotics and Fermented Foodslevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W4393031241

Determination of Viscosity, Syneresis and Acceptability of Optimized Yoghurt Analogues from African Yambean (Sphenostylis stenocarpa Hams) and Malted Red Rice (Oryza glabberima) · Sankore