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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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Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

2024Food Science and Technology InternationalJournal

10.1177/10820132241289157 Full text4 citations

Authors

2 authors.

Adedoyin I. AdebayoFirst author
- University of Ibadan (NG)
Adebola O. OladunjoyeSenior authorCorresponding
- University of Ibadan (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Celiac Disease Research and Managementlevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · Food Science and Technology International · 4 citations
https://openalex.org/W4403403920

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.) · Sankore