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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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Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour

2024Journal of Food ScienceJournal

10.1111/1750-3841.17501 Full text6 citations

Authors

7 authors across 3 institutions in 2 countries.

Mofoluwaso O. OjoFirst authorCorresponding
- Federal University of Technology Minna (NG)
Oyekunle K. Oni
- Federal University Oye Ekiti (NG)
Adeiza B. Zubair
- Federal University of Technology Minna (NG)
Fortune A. Femi
- Federal University of Technology Minna (NG)
Yohanna Audu
- Federal University of Technology Minna (NG)
Blessing Etim
- Federal University of Technology Minna (NG)
Samuel Ayofemi Olalekan AdeyeyeSenior author
as printed: Samuel A. O. Adeyeye

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Food and Agricultural Scienceslevel 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 · Journal of Food Science · 6 citations
https://openalex.org/W4404660702

Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour · Sankore