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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.

EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL

2023Journal of Microbiology Biotechnology and Food SciencesJournalOpen access

10.55251/jmbfs.9876 Full text6 citations

Authors

4 authors across 2 institutions in 1 country.

Ojochenemi Rebecca EgwumahFirst author
- University of Ilorin (NG)
Rowland Monday-Ojo Kayode
- University of Ilorin (NG)
Bukola Idowu Kayode
- University of Ilorin (NG)
Aliyu Ndabokun AbdulkadirSenior author
- National Cereals Research Institute (NG)

Fields

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

Phytase and its Applicationslevel 3 · 1.00
Phytoestrogen effects and researchlevel 3 · 0.99
Food composition and propertieslevel 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 · Journal of Microbiology Biotechnology and Food Sciences · 6 citations
https://openalex.org/W4385639834

EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL · Sankore