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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.

Effect of fermentation agents on the pH, tta and microbial composition of Fufu dough

2024Journal of Agriculture and Food SciencesJournalOpen access

10.4314/jafs.v21i2.10 Full text2 citations

Authors

3 authors across 3 institutions in 2 countries.

E.C. OgbeteFirst author
M.E. Ogbonnaya
Miriam OfoezeSenior author
- National Root Crops Research Institute (NG)
as printed: M.A. Ofoeze

Fields

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

Food Quality and Safety Studieslevel 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 Agriculture and Food Sciences · 2 citations
https://openalex.org/W4397006361

Effect of fermentation agents on the pH, tta and microbial composition of Fufu dough · Sankore