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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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What we cover

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 pH and Duration of Fermentation on the Sensory, Physicochemical and Proximate Characteristics of Garri

2024Trends in Applied Sciences ResearchJournalOpen access

10.3923/tasr.2024.156.169 Full text6 citations

Authors

3 authors across 2 institutions in 1 country.

C.A. OzohFirst author
- Nasarawa State University (NG)
as printed: Chidinma Ozoh
C. Imoisi
- University of Benin (NG)
as printed: Chinyere Imoisi
J.U. IyaseleSenior author
as printed: Julius Uche Iyasele

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
Polysaccharides Composition and Applicationslevel 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
2024 · Trends in Applied Sciences Research · 6 citations
https://openalex.org/W4400152165

Effect of pH and Duration of Fermentation on the Sensory, Physicochemical and Proximate Characteristics of Garri · Sankore