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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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Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

2024Journal of Food ScienceJournalOpen access

10.1111/1750-3841.16984 Full text11 citations

Authors

10 authors across 7 institutions in 3 countries.

Chiemela Enyinnaya ChinmaFirst authorCorresponding
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Vanessa Chinelo Ezeocha
- Michael Okpara University of Agriculture (NG)
Oluwafemi Ayodeji Adebo
- University of Johannesburg (ZA)
Janet Adeyinka Adebo
- University of Johannesburg (ZA)
Abdulrahman Opeyemi Sonibare
- Federal University of Technology Minna (NG)
Jessica Nevan Abbah
- Federal University of Technology Minna (NG)
Nahemiah Danbaba
- National Cereals Research Institute (NG)
Folasade Maria Makinde
- Bowen University (NG)
Jonathan D Wilkin
as printed: Jon Wilkin
Oluwaseun Peter BamideleSenior authorCorresponding
- University of Venda (ZA)

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
Proteins in Food Systemslevel 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
2024 · Journal of Food Science · 11 citations
https://openalex.org/W4392106828

Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour · Sankore