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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.

Nutrient Composition and Sensory Properties of African Yambean (Sphenostylis stenocarpa) and Malted Red Rice (Oryza glabberima) Yoghurt Analogue

2024JournalOpen access

10.54117/iajnfms.v2i1.46 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Lucretia I. BarberFirst author
- Rivers State University (NG)
Blessing Chisomuaga Okoronkwo
- Rivers State University (NG)
as printed: Blessing C. Okoronkwo
Patience C. Obinna-Echem
- Rivers State University (NG)
Kennedy Ahamefula OkoronkwoSenior author
- Imo State University (NG)
as printed: Kennedy A. Okoronkwo

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.98
Seed and Plant Biochemistrylevel 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 · 0 citations
https://openalex.org/W4393057650

Nutrient Composition and Sensory Properties of African Yambean (Sphenostylis stenocarpa) and Malted Red Rice (Oryza glabberima) Yoghurt Analogue · Sankore