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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.

Effect of pH and Duration of Fermentation on the Quality Characteristics of Garri

2023Pakistan Journal of NutritionJournalOpen access

10.3923/pjn.2023.45.51 Full text16 citations

Authors

3 authors across 2 institutions in 1 country.

C.A. OzohFirst author
- Nasarawa State University (NG)
C. Imoisi
- University of Benin (NG)
J.U. IyaseleSenior author
- Nasarawa State University (NG)

Fields

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

Food Quality and Safety Studieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Phytochemicals and Antioxidant Activitieslevel 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
2023 · Pakistan Journal of Nutrition · 16 citations
https://openalex.org/W4376613214

Effect of pH and Duration of Fermentation on the Quality Characteristics of Garri · Sankore