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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.

Nutritional Composition, Physicochemical Properties, Microbial Quality, Functional Properties and Risk Assessment of Organic and Inorganic Yoghurt

2026International Journal of Research and Innovation in Applied ScienceJournalOpen access

10.51584/ijrias.2026.110200021 Full text0 citations

Authors

3 authors.

Muraina Mutairu OmoniyiFirst author
- Federal University of Technology (NG)
Amoo Isiaka Adekunle*Corresponding
- Federal University of Technology (NG)
Josephine Odunayo IladeSenior author
- Federal University of Technology (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.37
Food composition and propertieslevel 3 · 0.20
Proteins in Food Systemslevel 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
2026 · International Journal of Research and Innovation in Applied Science · 0 citations
https://openalex.org/W7133297308

Nutritional Composition, Physicochemical Properties, Microbial Quality, Functional Properties and Risk Assessment of Organic and Inorganic Yoghurt · Sankore