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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.

The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends

2025FoodsJournalOpen access

10.3390/foods14030422 Full text5 citations

Authors

6 authors across 2 institutions in 2 countries.

Chinenye AzukaFirst authorCorresponding
- University of Nigeria (NG)
Amarachi Onwuchekwa
- University of Nigeria (NG)
Adaora Nwosu
- University of Nigeria (NG)
Mel Holmes
Christine Bosch
as printed: Christine Boesch
G.I. OkaforSenior author
- University of Nigeria (NG)
as printed: Gabriel Okafor

Fields

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

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2025 · Foods · 5 citations
https://openalex.org/W4406910289

The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends · Sankore