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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.

INFLUENCE OF GRADED LEVELS OF GUM ARABIC ON YOGHURT STABILITY UNDER STORAGE

2024Nigerian Journal of Animal ProductionJournalOpen access

10.51791/njap.vi.5846 Full text0 citations

Authors

5 authors across 3 institutions in 2 countries.

Abdulrazaq SanusiFirst author
as printed: A. Z. Sanusi
M. G. Garba
Usman Shehu Salisu
as printed: U. S. Salisu
D. O. Oshibanjo
- University of Jos (NG)
S. S. SAIDUSenior author
- Kano State University of Technology (NG)
as printed: S. S. Saidu

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.98
Digestive system and related healthlevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · Nigerian Journal of Animal Production · 0 citations
https://openalex.org/W4404949250

INFLUENCE OF GRADED LEVELS OF GUM ARABIC ON YOGHURT STABILITY UNDER STORAGE · Sankore