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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

2022FermentationJournalOpen access

10.3390/fermentation8010032 Full text34 citations

Authors

4 authors across 5 institutions in 2 countries.

Ayoyinka O. OlojedeFirst authorCorresponding
- Landmark University (NG)
Abiodun I. Sanni
- University of Ibadan (NG)
Kolawole Banwo
- University of Ibadan (NG)
Towobola MichaelSenior author
- Landmark University (NG)
- Federal Polytechnic, Bida (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Fermentation · 34 citations
https://openalex.org/W4206534801

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains · Sankore