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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.

Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt

2022Journal of the Institute of BrewingJournalOpen access

10.1002/jib.687 Full text3 citations

Authors

2 authors across 2 institutions in 1 country.

Victor O. IwuohaFirst author
- Akwa Ibom State University (NG)
- University of Uyo (NG)
Christian Izuchukwu AbuajahSenior authorCorresponding
- Akwa Ibom State University (NG)
- University of Uyo (NG)
as printed: Christian I. Abuajah

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99
Probiotics and Fermented Foodslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Journal of the Institute of Brewing · 3 citations
https://openalex.org/W4229055338

Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt · Sankore