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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.

Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability

2025npj Science of FoodJournalOpen access

10.1038/s41538-024-00353-z Full text8 citations

Authors

3 authors across 4 institutions in 2 countries.

Sunday Samuel SobowaleFirst authorCorresponding
- Mountain Top University (NG)
Benjamin Oluwole Omotoso
- Kaduna Polytechnic (NG)
- Moshood Abiola Polytechnic (NG)
Joy Ikedichi AgbawodikeSenior author

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2025 · npj Science of Food · 8 citations
https://openalex.org/W4406358838

Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability · Sankore