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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.

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough · Sankore

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

2026Food Chemistry InternationalJournalOpen access

10.1002/fci2.70074 Full text1 citations

Authors

7 authors across 4 institutions in 2 countries.

Awoyale WasiuFirst authorCorresponding
- Njala University (SL)
- Kwara State University (NG)
Yusuf O. Joshua
- Kwara State University (NG)
Emmanuel Anyachukwu Irondi
- Kwara State University (NG)
as printed: Irondi A. Emmanuel
Abdulrahman L. Ololade
- Kwara State University (NG)
Allie Georgiana
- Njala University (SL)
Olatoye K. Kazeem
- Kwara State University (NG)
Maziya‐Dixon BusieSenior author
- University of Sierra Leone (SL)
- Sierra Leone Agricultural Research Institute (SL)

Fields

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

Cassava research and cyanidelevel 3 · 0.78
Food composition and propertieslevel 3 · 0.11
African Botany and Ecology Studieslevel 3 · 0.01

Sources

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

openalexseen September 24, 2026
2026 · Food Chemistry International · 1 citations
https://openalex.org/W7160543383