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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.

Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours

2023Measurement FoodJournalOpen access

10.1016/j.meafoo.2023.100111 Full text17 citations

Authors

4 authors across 3 institutions in 2 countries.

U. Nor AzmahFirst author
- Ahmadu Bello University (NG)
M.U. MakeriCorresponding
- Ahmadu Bello University (NG)
S.Y. Bagirei
- Ibrahim Badamasi Babangida University (NG)
A.B. ShehuSenior author
- Ahmadu Bello University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Phytoestrogen effects and researchlevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2023 · Measurement Food · 17 citations
https://openalex.org/W4387121948

Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours · Sankore