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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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Oxidative Stability Mechanism of Coconut Oil as Substitute to Cocoa Butter in Chocolate · Sankore

Oxidative Stability Mechanism of Coconut Oil as Substitute to Cocoa Butter in Chocolate

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2123290 Full text4 citations

Authors

7 authors across 3 institutions in 1 country.

Frederick SarpongFirst authorCorresponding
- Council for Scientific and Industrial Research (GH)
Eric Kuuna Dery
- Council for Scientific and Industrial Research (GH)
Ebenezer Asiamah
- Council for Scientific and Industrial Research (GH)
Emmanuel Kyei Darfour
- Ghana Atomic Energy Commission (GH)
C. Oduro-Yeboah
- Council for Scientific and Industrial Research (GH)
as printed: Charlotte Oduro-Yeboah
Priscilla Araba Amissah
- Cocoa Research Institute of Ghana (GH)
Esther Gyedu‐AkotoSenior author
- Cocoa Research Institute of Ghana (GH)
as printed: Esther Gyedu-Akoto

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Edible Oils Quality and Analysislevel 3 · 0.98
Meat and Animal Product Qualitylevel 3 · 0.98

Sources

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

openalexseen September 5, 2026
2022 · Journal of Culinary Science & Technology · 4 citations
https://openalex.org/W4306989398