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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 Malting and Fermentation on the Physicochemical Properties of Maize Flour

2025Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2025/v12i29203 Full text1 citations

Authors

4 authors.

Love Amauche EgbegbediaFirst author
- Benue State University (NG)
Peter Agorye Adie
- Benue State University (NG)
F. G. Okibe
- Benue State University (NG)
as printed: Friday Godwin Okibe
Vachefon Heuvey ForwoukehSenior author
- Benue State University (NG)

Fields

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

Food Industry and Aquatic Biologylevel 3 · 0.89
Food composition and propertieslevel 3 · 0.89
Freezing and Crystallization Processeslevel 3 · 0.76

Sources

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

openalexseen September 9, 2026
2025 · Journal of Advances in Food Science & Technology · 1 citations
https://openalex.org/W4408941467

Effect of Malting and Fermentation on the Physicochemical Properties of Maize Flour · Sankore