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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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Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends

2022International Journal of Food Science & TechnologyJournal

10.1111/ijfs.16094 Full text20 citations

Authors

5 authors across 5 institutions in 4 countries.

Jemima Omonigho AdepehinFirst authorCorresponding
- University of Calabar (NG)
Victor N. Enujiugha
- Federal University of Technology (NG)
Adebanjo A. Badejo
- Federal University of Technology (NG)
Glenn M. Young
Damaris Achieng OdenySenior author
- International Crops Research Institute for the Semi-Arid Tropics (KE)
- International Crops Research Institute for the Semi-Arid Tropics (ML)

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.97
Phytase and its Applicationslevel 3 · 0.96

Sources

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

openalexseen September 24, 2026
2022 · International Journal of Food Science & Technology · 20 citations
https://openalex.org/W4296184238

Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends · Sankore