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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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Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour

2023Proceedings of the Indian National Science AcademyJournal

10.1007/s43538-023-00219-0 Full text20 citations

Authors

5 authors across 5 institutions in 2 countries.

Hope Oghenebrume HwabejireFirst author
- University of Ibadan (NG)
Patrick Othuke Akpoghelie
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Great Iruoghene EdoCorresponding
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Favour Ogheneoruese Onoharigho
- Elizade University (NG)
Joy Johnson AgboSenior author

Fields

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

Food composition and propertieslevel 3 · 0.99
Food Quality and Safety Studieslevel 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 · Proceedings of the Indian National Science Academy · 20 citations
https://openalex.org/W4389765319

Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour · Sankore