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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.

Evaluation of acha flour in the production of gluten‐free sourdough cookies

2022International Journal of Food Science & TechnologyJournal

10.1111/ijfs.15923 Full text8 citations

Authors

7 authors across 2 institutions in 1 country.

Ayoyinka O. OlojedeFirst authorCorresponding
- Landmark University (NG)
Isabel O. Oahimire
- Landmark University (NG)
Joy I. Gbande
- Landmark University (NG)
Agoziwom D. Osondu‐Igbokwe
- Landmark University (NG)
Remilekun M. Thomas
- Landmark University (NG)
Dare S. Olojede
- Landmark University (NG)
Kolawole BanwoSenior author
- University of Ibadan (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Celiac Disease Research and Managementlevel 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
2022 · International Journal of Food Science & Technology · 8 citations
https://openalex.org/W4283066708

Evaluation of acha flour in the production of gluten‐free sourdough cookies · Sankore