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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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PROXIMATE COMPOSITION, PHYSICOCHEMICAL PROPERTIES AND SENSORY CHARACTERISTICS OF FRUIT-FORTIFIED YOGHURT

2026FUDMA Journal of Animal Production and Environmental ScienceJournalOpen access

10.33003/japes.2026.v2i3.53-63 Full text0 citations

Authors

5 authors.

J.O. OmiwoleFirst author
- Osun State University (NG)
P.O. Fakolade
- Osun State University (NG)
O. P. Aluko
- Osun State University (NG)
as printed: O.P. Aluko
O.C. Ogunwumi
- Osun State University (NG)
G. O. AtoyebiSenior author
- Osun State University (NG)
as printed: G.O. Atoyebi

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.18
Proteins in Food Systemslevel 3 · 0.17
Botanical Research and Applicationslevel 3 · 0.08

Sources

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

openalexseen September 9, 2026
2026 · FUDMA Journal of Animal Production and Environmental Science · 0 citations
https://openalex.org/W7172384706

PROXIMATE COMPOSITION, PHYSICOCHEMICAL PROPERTIES AND SENSORY CHARACTERISTICS OF FRUIT-FORTIFIED YOGHURT · Sankore