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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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Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flour

2026FoodsJournalOpen access

10.3390/foods15152644 Full text0 citations

Authors

5 authors across 3 institutions in 3 countries.

Samson Adeoye OyeyinkaFirst authorCorresponding
- University of Johannesburg (ZA)
Oluseyi M. Ajayi
as printed: Oluseyi Moses Ajayi
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
Jill Ellis
Oluwafemi Ayodeji AdeboSenior author
- University of Johannesburg (ZA)

Fields

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

Food composition and propertieslevel 3 · 0.99
Phytochemicals and Antioxidant Activitieslevel 3 · 0.01
Seed and Plant Biochemistrylevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · Foods · 0 citations
https://openalex.org/W7171572211

Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flour · Sankore