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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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Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies

2024Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2024.100837 Full text9 citations

Authors

4 authors across 2 institutions in 2 countries.

Sunday Samuel SobowaleFirst authorCorresponding
- Mountain Top University (NG)
Dupe T. Otolowo
- Mountain Top University (NG)
as printed: Dupe Temilade Otolowo
Omowumi T. Kayode
- Mountain Top University (NG)
as printed: Omowumi Titilola Kayode
Joy Ikedichi AgbawodikeSenior author

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Seed and Plant Biochemistrylevel 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
2024 · Food Chemistry Advances · 9 citations
https://openalex.org/W4404058781

Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies · Sankore