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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.

Assessment of Physicochemical Composition and Enzymes Activity on the Effect of Fermentation Techniques During Production of Baobab Pulp Yoghurt

2026Open Access Journal of Science ResearchJournalOpen access

10.46654/ftw3wp29 Full text0 citations

Authors

11 authors across 4 institutions in 3 countries.

Sadisu Farouk UmarFirst author
- Bayero University Kano (NG)
Alkasim Yakubu Yunusa
Tasiu Mahmud
Aliyu Ado Sani
Mujahid Nura Sani
Yakubu Abubakar Bala
Yahaya Ubah Ya’u
Adamu Abdullahi Shehu
Shamsuddeen Umar
- Bayero University Kano (NG)
Ahmed Faruk Umar
- Abubakar Tafawa Balewa University (NG)
Abubakar Salisu UmarSenior author
- Abubakar Tafawa Balewa University (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.00
Food Chemistry and Fat Analysislevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · Open Access Journal of Science Research · 0 citations
https://openalex.org/W7134923419

Assessment of Physicochemical Composition and Enzymes Activity on the Effect of Fermentation Techniques During Production of Baobab Pulp Yoghurt · Sankore