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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.

PHYSICOCHEMICAL, PROXIMATE AND SENSORY CHARACTERISTICS OF SELECTED PLANT BASED ICE CREAM

2026American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v5i1.6996 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

A. O. AmadiFirst author
- Rivers State University (NG)
Olaoluwa JOLAOSO
- Rivers State University (NG)
as printed: O. Jolaoso
I. C. Onyechege
- Imo State University (NG)
P. C. NwadiogorSenior author
- Rivers State University (NG)

Fields

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

Botany, Ecology, and Taxonomy Studieslevel 3 · 0.15
Proteins in Food Systemslevel 3 · 0.06
Microencapsulation and Drying Processeslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · American Journal of Food Science and Technology · 0 citations
https://openalex.org/W7146987149

PHYSICOCHEMICAL, PROXIMATE AND SENSORY CHARACTERISTICS OF SELECTED PLANT BASED ICE CREAM · Sankore