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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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Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits

2024Applied Food ResearchJournalOpen access

10.1016/j.afres.2024.100680 Full text4 citations

Authors

3 authors.

Oluwatobi Victoria ObayomiFirst authorCorresponding
- Landmark University (NG)
Abiola Folakemi Olaniran
- Landmark University (NG)
Stephen Olugbemiga OwaSenior author
- Landmark University (NG)

Fields

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

Date Palm Research Studieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.98
Botanical Research and Applicationslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · Applied Food Research · 4 citations
https://openalex.org/W4405861843

Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits · Sankore