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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.

Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes

2024Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2024.100633 Full text9 citations

Authors

5 authors across 2 institutions in 1 country.

I.N. OkwunoduluFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
G.N. Egbuta
- Michael Okpara University of Agriculture (NG)
F.U. Okwunodulu
- Michael Okpara University of Agriculture (NG)
C.M. Ojinnaka
- Michael Okpara University of Agriculture (NG)
S.C. OnyeiwuSenior author
- Kaduna Polytechnic (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Seed and Plant Biochemistrylevel 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
2024 · Food Chemistry Advances · 9 citations
https://openalex.org/W4391527048

Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes · Sankore