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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.

Effects of corn dough fermentation on the physicochemical, starch microstructural, and rheological properties of Ga kenkey , a fermented corn dumpling

2026International Journal of Food PropertiesJournalOpen access

10.1080/10942912.2026.2654301 Full text0 citations

Authors

12 authors across 2 institutions in 2 countries.

Gladys Kontoh BugyeiFirst authorCorresponding
- University of Ghana (GH)
Nicole Sharon Affrifah
- University of Ghana (GH)
Iris Joye
Loong-Tak Lim
Emmanuel E. Essien
- University of Ghana (GH)
as printed: Emmanuel Essien
Lisa Duizer
Vitus Apalangya
- University of Ghana (GH)
as printed: Vitus Atanga Apalangya
Obed Akwaa Harrison
- University of Ghana (GH)
Wei Cao
Charles Kwasi Ahenkorah
Singam Suranjoy Singh
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food composition and propertieslevel 3 · 0.78
Polysaccharides Composition and Applicationslevel 3 · 0.15
Food Chemistry and Fat Analysislevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2026 · International Journal of Food Properties · 0 citations
https://openalex.org/W7151744805

Effects of corn dough fermentation on the physicochemical, starch microstructural, and rheological properties of Ga kenkey , a fermented corn dumpling · Sankore