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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.

Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour

2023International Journal of Science for Global SustainabilityJournalOpen access

10.57233/ijsgs.v9i2.456 Full text5 citations

Authors

4 authors.

Adewole Samuel AdegokeFirst author
- Babcock University (NG)
Adaramola Feyisara Banji
- Babcock University (NG)
Adewole Oluwaseun Adetayo
- Babcock University (NG)
Ogu Hellen UgochiSenior author
- Babcock University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.94
Seed and Plant Biochemistrylevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2023 · International Journal of Science for Global Sustainability · 5 citations
https://openalex.org/W4385761952

Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour · Sankore