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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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Equipment and machinery for improving the fermentation process of indigenous foods

2023Elsevier eBooksBook Chapter

10.1016/b978-0-323-98341-9.00034-7 Full text3 citations

Authors

4 authors across 4 institutions in 1 country.

Sunday Samuel SobowaleFirst authorCorresponding
- Mountain Top University (NG)
Olawale Paul Olatidoye
- Yaba College of Technology (NG)
Mary Omolola Omosebi
- Mountain Top University (NG)
Joy Ikedichi AgbawodikeSenior author
- Kaduna Polytechnic (NG)
- Moshood Abiola Polytechnic (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Biochemical Analysis and Sensing Techniqueslevel 3 · 0.99
Food Chemistry and Fat Analysislevel 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
2023 · Elsevier eBooks · 3 citations
https://openalex.org/W4319458491

Equipment and machinery for improving the fermentation process of indigenous foods · Sankore