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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.

Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants

2025Frontiers in NutritionJournalOpen access

10.3389/fnut.2025.1724587 Full text1 citations

Authors

5 authors across 5 institutions in 2 countries.

W. AwoyaleFirst authorCorresponding
- Kwara State University (NG)
as printed: Wasiu Awoyale
Martha Shirley Epiphaneia Williams-Ngegba
- Njala University (SL)
- Sierra Leone Agricultural Research Institute (SL)
Charis Ifeoluwa Laoye
- Kwara State University (NG)
Lateef Sanni
- Nigerian Stored Products Research Institute (NG)
as printed: Lateef Oladimeji Sanni
Bussie Maziya-DixonSenior authorCorresponding
- University of Sierra Leone (SL)
- Sierra Leone Agricultural Research Institute (SL)
as printed: Busie Maziya-Dixon

Fields

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

Microencapsulation and Drying Processeslevel 3 · 0.15
Polysaccharides Composition and Applicationslevel 3 · 0.08
Proteins in Food Systemslevel 3 · 0.06

Sources

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

openalexseen September 24, 2026
2025 · Frontiers in Nutrition · 1 citations
https://openalex.org/W4417415169

Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants · Sankore