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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 soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains

2022Biogenesis Jurnal Ilmiah BiologiJournalOpen access

10.24252/bio.v10i1.19599 Full text2 citations

Authors

6 authors across 4 institutions in 4 countries.

Ikechukwu O. AmagwulaFirst author
- Federal University of Technology Owerri (NG)
as printed: Ikechukwu Otuosorochi Amagwula
Chijioke M. Osuji
- Federal University of Technology Owerri (NG)
Chinenyenwa Gloria Omeire
- Federal University of Technology Owerri (NG)
Umama Yezdani
Mohammad Gayoor Khan
Chinaza Godswill AwuchiSenior author
- Kampala International University (UG)
- Federal University of Technology Owerri (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
African Botany and Ecology Studieslevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.96

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2022 · Biogenesis Jurnal Ilmiah Biologi · 2 citations
https://openalex.org/W4286274283

Effects of soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains · Sankore