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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.

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

2023HeliyonJournalOpen access

10.1016/j.heliyon.2023.e20828 Full text6 citations

Authors

6 authors across 2 institutions in 1 country.

Remilekun M. ThomasFirst author
- Landmark University (NG)
- Ekiti State University (NG)
Christopher R. Falegan
- Ekiti State University (NG)
Ayoyinka O. OlojedeCorresponding
- Landmark University (NG)
Emmanuel Olorunleke Oludipe
- Landmark University (NG)
as printed: Emmanuel O. Oludipe
Olorunfemi D. Awarun
- Landmark University (NG)
O. Gladys DaoduSenior author
- Landmark University (NG)
as printed: Gladys O. Daodu

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2023 · Heliyon · 6 citations
https://openalex.org/W4387610991

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains · Sankore