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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.

Effect of Different Coagulants on the Quality Characteristics of Cheese Produced from Cow Milk and Coconut Milk Blend

2025African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.018.010688 Full text0 citations

Authors

6 authors across 3 institutions in 1 country.

Iniobong UdohFirst author
- University of Uyo (NG)
J. Solomon
- Akwa Ibom State University (NG)
- Akwa Ibom State Polytechnic (NG)
as printed: Jones Solomon
Eka Adams
- Akwa Ibom State University (NG)
- Akwa Ibom State Polytechnic (NG)
Eka Adams
- Akwa Ibom State University (NG)
- Akwa Ibom State Polytechnic (NG)
Ukemeobong Ekim
- Akwa Ibom State University (NG)
- Akwa Ibom State Polytechnic (NG)
Idongesit EyoSenior author
- University of Uyo (NG)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Probiotics and Fermented Foodslevel 3 · 1.00
Meat and Animal Product Qualitylevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2025 · African Journal of Agricultural Science and Food Research · 0 citations
https://openalex.org/W4409585565

Effect of Different Coagulants on the Quality Characteristics of Cheese Produced from Cow Milk and Coconut Milk Blend · Sankore