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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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Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes

2024Foods and raw materialsJournalOpen access

10.21603/2308-4057-2025-1-625 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

Peace Omoikhudu OlegheFirst author
- Ambrose Alli University (NG)
- Auchi Polytechnic (NG)
Fred Coolborn Akharaiyi
- Ambrose Alli University (NG)
Chioma Bertha Ehis-EriakhaSenior author
- Ambrose Alli University (NG)

Fields

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

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

Sources

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

openalexseen September 9, 2026
2024 · Foods and raw materials · 2 citations
https://openalex.org/W4393945565

Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes · Sankore