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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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Impact of fermented wheat flour on the cooking, physicochemical, structural, and sensory properties of dried white salted noodles

2025International Journal of Food Science & TechnologyJournalOpen access

10.1093/ijfood/vvaf245 Full text0 citations

Authors

5 authors across 3 institutions in 3 countries.

Shin-Yong YeohFirst authorCorresponding
Viklawan Fricher
Muhammad LubowaCorresponding
- Mountains of the Moon University (UG)
as printed: Lubowa Muhammad
Moses Ojukwu
- Federal University of Technology Owerri (NG)
as printed: Ojukwu Moses
Azhar Mat EasaSenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 0.83
Probiotics and Fermented Foodslevel 3 · 0.06
Proteins in Food Systemslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2025 · International Journal of Food Science & Technology · 0 citations
https://openalex.org/W4417077042

Impact of fermented wheat flour on the cooking, physicochemical, structural, and sensory properties of dried white salted noodles · Sankore