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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.

Techno-functional and baking properties of optimised heat-moisture treated acha flour

2024Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-024-02759-5 Full text3 citations

Authors

5 authors across 3 institutions in 3 countries.

Olayemi Eyituoyo DuduFirst authorCorresponding
- Bells University of Technology (NG)
as printed: Olayemi E. Dudu
Taiwo O. Olurin
- Bells University of Technology (NG)
Oluwafunmilayo R. Ola
- Bells University of Technology (NG)
Jessica W. Dudu
- Bells University of Technology (NG)
Samson Adeoye OyeyinkaSenior authorCorresponding
- University of Johannesburg (ZA)
as printed: Samson A. Oyeyinka

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Journal of Food Measurement & Characterization · 3 citations
https://openalex.org/W4401055777

Techno-functional and baking properties of optimised heat-moisture treated acha flour · Sankore