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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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PROXIMATE, MICROBIAL AND SENSORY PROPERTIES OF YOGHURT PRODUCED FROM COW MILK AND SOYMILK

2025Zenodo (CERN European Organization for Nuclear Research)JournalOpen access

10.5281/zenodo.18085961 Full text0 citations

Authors

11 authors.

A. T. Victor-AdulojuFirst author
- Nnamdi Azikiwe University (NG)
as printed: Victor-Aduloju, A.T*
Mbah, A. N.
- Nnamdi Azikiwe University (NG)
Azubuike, I. C.
- Nnamdi Azikiwe University (NG)
Onwuaso, F.E.
- Nnamdi Azikiwe University (NG)
Nwenyi, C. F.
- Nnamdi Azikiwe University (NG)
Eronefu, P.O.
- Nnamdi Azikiwe University (NG)
Okeke, I.P.
- Nnamdi Azikiwe University (NG)
Blessing Chimnecherem Nnaji
- Nnamdi Azikiwe University (NG)
as printed: Nnaji, B. C.
Ochepa, S. O.
- Nnamdi Azikiwe University (NG)
P.C. Eze
- Nnamdi Azikiwe University (NG)
as printed: Eze, P.C.
Nwabuwa, C. F.Senior author
- Nnamdi Azikiwe University (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.47
Food and Agricultural Scienceslevel 3 · 0.05
Milk Quality and Mastitis in Dairy Cowslevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2025 · Zenodo (CERN European Organization for Nuclear Research) · 0 citations
https://openalex.org/W7117532061

PROXIMATE, MICROBIAL AND SENSORY PROPERTIES OF YOGHURT PRODUCED FROM COW MILK AND SOYMILK · Sankore