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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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Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.189 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

J. A. AnkeliFirst author
- University of Mkar (NG)
O. G. Igbum
- Benue State University (NG)
F. G. OkibeSenior author
- Benue State University (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.67
Postharvest Quality and Shelf Life Managementlevel 3 · 0.11
Microencapsulation and Drying Processeslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2024 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7130650316

Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species · Sankore