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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 composition, functional and pasting characteristics of malted-fermented sorghum and soybean flour blends

2025Croatian Journal of Food Science and TechnologyJournalOpen access

10.17508/cjfst.2025.17.1.05 Full text4 citations

Authors

2 authors.

Esther Foluso IwayemiFirst author
- Obafemi Awolowo University (NG)
Ikujenlola, A.V.Senior author
- Obafemi Awolowo University (NG)
as printed: Abiodun Victor Ikujenlola

Fields

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

Food composition and propertieslevel 3 · 0.98
GABA and Rice Researchlevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2025 · Croatian Journal of Food Science and Technology · 4 citations
https://openalex.org/W4411817782

Proximate composition, functional and pasting characteristics of malted-fermented sorghum and soybean flour blends · Sankore