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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.

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

2023Journal of Culinary Science & TechnologyJournalOpen access

10.1080/15428052.2023.2191874 Full text32 citations

Authors

2 authors across 2 institutions in 2 countries.

Samson Adeoye OyeyinkaFirst authorCorresponding
- University of Ilorin (NG)
as printed: Samson A. Oyeyinka
Ini-Abasy V. BasseySenior author
- University of Ilorin (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Celiac Disease Research and Managementlevel 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
2023 · Journal of Culinary Science & Technology · 32 citations
https://openalex.org/W4360869649

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour · Sankore