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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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Impact of high-temperature daqu production on the starch structure of three wheat varieties with different granule size distribution

2025Food ChemistryJournal

10.1016/j.foodchem.2025.146652 Full text2 citations

Authors

10 authors across 5 institutions in 2 countries.

Derang NiFirst author
Huabin Tu
Fan Yang
- Information Technology Institute (EG)
Yubo Yang
- Information Technology Institute (EG)
Yang Xu
- Information Technology Institute (EG)
Bohan Zhang
- Information Technology Institute (EG)
Chongde Sun
Xingqian Ye
Yan Li
as printed: Li Wang
Xiangli KongSenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2025 · Food Chemistry · 2 citations
https://openalex.org/W4414825773

Impact of high-temperature daqu production on the starch structure of three wheat varieties with different granule size distribution · Sankore