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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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Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes

2026Exploration of Foods and FoodomicsJournalOpen access

10.37349/eff.2026.1010138 Full text4 citations

Authors

6 authors.

Aminat O. ArowoloFirst author
- Federal University of Technology (NG)
Daniel S. Ajewole
- Federal University of Technology (NG)
Daniel Sunkanmi Ajewole
- Federal University of Technology (NG)
as printed: Daniel S. Ajewole
Praise J. Agbi
- Federal University of Technology (NG)
Oluwapelumi E. Foluso
- Federal University of Technology (NG)
Victor N. EnujiughaSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.97
Celiac Disease Research and Managementlevel 3 · 0.02
Seed and Plant Biochemistrylevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · Exploration of Foods and Foodomics · 4 citations
https://openalex.org/W7155243609

Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes · Sankore