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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.

Proximate and Sensory Properties of Yoghurts Produced with Lactic Acid Bacteria Isolated from Diary and Non-Diary Sources

2022Nigerian journal of microbiologyJournalOpen access

10.67614/njm.2022.sqfghit0 Full text0 citations

Authors

3 authors.

C. N. ObiFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Obi, C. N.
Oshiama, U. E.
- Michael Okpara University of Agriculture (NG)
Onwuegbuchlam, C.Senior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.94
Food Science and Nutritional Studieslevel 3 · 0.00
Biopolymer Synthesis and Applicationslevel 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
2022 · Nigerian journal of microbiology · 0 citations
https://openalex.org/W7168397925

Proximate and Sensory Properties of Yoghurts Produced with Lactic Acid Bacteria Isolated from Diary and Non-Diary Sources · Sankore