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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.

Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea

2025Journal of Future FoodsJournalOpen access

10.1016/j.jfutfo.2024.04.011 Full text4 citations

Authors

4 authors across 2 institutions in 1 country.

Oluwadamilare Adedeji AdewoleFirst author
- Federal University of Technology (NG)
Olusola Samuel JolayemiCorresponding
- Federal University of Technology (NG)
Helen Nwakego Ayo‐Omogie
- Olusegun Agagu University of Science and Technology (NG)
as printed: Helen Nwakego Ayo-Omogie
Adebanjo A. BadejoSenior author
- Federal University of Technology (NG)
as printed: Adebanjo Ayobamidele Badejo

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.99
Sensory Analysis and Statistical Methodslevel 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
2025 · Journal of Future Foods · 4 citations
https://openalex.org/W4411992214

Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea · Sankore