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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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Short‐term germinated legume flours as functional ingredients in food products

2024Journal of Food ScienceJournalOpen access

10.1111/1750-3841.17334 Full text15 citations

Authors

9 authors across 8 institutions in 3 countries.

Queeneth Ijeoma OnwukaFirst author
- Federal University of Technology Minna (NG)
Chiemela Enyinnaya ChinmaCorresponding
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Vanessa Chinelo Ezeocha
- Michael Okpara University of Agriculture (NG)
Bolanle Otegbayo
- Bowen University (NG)
Samson Adeoye Oyeyinka
- University of Johannesburg (ZA)
Janet Adeyinka Adebo
- University of Johannesburg (ZA)
Jonathan D Wilkin
as printed: Jon Wilkin
Oluwaseun Peter Bamidele
- University of Venda (ZA)
- University of Limpopo (ZA)
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)

Fields

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

Phytase and its Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2024 · Journal of Food Science · 15 citations
https://openalex.org/W4402425438

Short‐term germinated legume flours as functional ingredients in food products · Sankore