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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.

Physical and Sensory Properties of Millet-Soy Snack Bars Supplemented with Lactobacillus acidophilus

2025IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/xssqb852 Full text0 citations

Authors

3 authors.

Lucretia I. BarberFirst author
- Rivers State University (NG)
as printed: Lucretia Ifeoma Barber
Patience C. Obinna-Echem
- Rivers State University (NG)
as printed: Patience Chisa Obinna-Echem
FYNE-AKAH, HomaSenior author
- Rivers State University (NG)
as printed: Homa Fyne-Akah

Fields

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

Food and Agricultural Scienceslevel 3 · 0.89

Sources

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

openalexseen September 9, 2026
2025 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W4415544823

Physical and Sensory Properties of Millet-Soy Snack Bars Supplemented with Lactobacillus acidophilus · Sankore