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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 Storage Conditions on the Microbial and Proximate Composition of Bread Made From Wheat Flour and White Flour

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i130397 Full text3 citations

Authors

2 authors.

Nnenna OmorodionFirst author
- University of Port Harcourt (NG)
as printed: Omorodion, Nnenna J. P.
Oviwighoyovwe, PreciousSenior author
- University of Port Harcourt (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.92
Microbial Metabolites in Food Biotechnologylevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2022 · Asian Food Science Journal · 3 citations
https://openalex.org/W4213263706

Effect of Storage Conditions on the Microbial and Proximate Composition of Bread Made From Wheat Flour and White Flour · Sankore