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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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Spontaneous Fermentation‐Induced Changes in Selected Ghanaian Plant‐Based Flours: Physico‐Functional and Biochemical Insights for Complementary Food Use

2026Food Science & NutritionJournalOpen access

10.1002/fsn3.71740 Full text0 citations

Authors

7 authors across 3 institutions in 2 countries.

Richard Atinpoore AtunaFirst authorCorresponding
- University for Development Studies (GH)
Fortune Akabanda
- University for Development Studies (GH)
Jan Makurat
Ursula Bordewick‐Dell
Matthias Lamping
Guido Ritter
Francis Kweku AmaglohSenior author
- University for Development Studies (GH)

Fields

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

Food composition and propertieslevel 3 · 0.65
Probiotics and Fermented Foodslevel 3 · 0.15
Proteins in Food Systemslevel 3 · 0.06

Sources

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

openalexseen September 5, 2026
2026 · Food Science & Nutrition · 0 citations
https://openalex.org/W7150745433

Spontaneous Fermentation‐Induced Changes in Selected Ghanaian Plant‐Based Flours: Physico‐Functional and Biochemical Insights for Complementary Food Use · Sankore