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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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Assessment of the physicochemical and sensory properties of probiotic malt beverage produced from sorghum and barley using probiotic strains (Lactobacillus acidophilus and saccharomyces cerevisiae)

2024Magna Scientia Advanced Research and ReviewsJournalOpen access

10.30574/msarr.2024.12.2.0202 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Adinnu M. ChiamakaFirst authorCorresponding
as printed: Chiamaka Maria-Goretti Adinnu
Ijeoma Lawretta Princewill-Ogbonna
- Michael Okpara University of Agriculture (NG)
Obinna Eni Agwo
- Michael Okpara University of Agriculture (NG)
Uzoefuna Chima CasmirSenior author
- Enugu State University of Science and Technology (NG)

Fields

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

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

Sources

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

openalexseen September 9, 2026
2024 · Magna Scientia Advanced Research and Reviews · 0 citations
https://openalex.org/W4405791856

Assessment of the physicochemical and sensory properties of probiotic malt beverage produced from sorghum and barley using probiotic strains (Lactobacillus acidophilus and saccharomyces cerevisiae) · Sankore