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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.

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i4710 Full text2 citations

Authors

4 authors across 2 institutions in 1 country.

Agbor Evelyn AgborFirst author
- Benue State University (NG)
Charles Chukwuma Ariahu
- Benue State University (NG)
Peter Agorye Adie
- Benue State University (NG)
as printed: Peter A. Adie
Emmanuel C AriahuSenior author
- Bingham University (NG)
as printed: E.C. Ariahu

Fields

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

Food Quality and Safety Studieslevel 3 · 0.97
Tea Polyphenols and Effectslevel 3 · 0.93
Phytochemicals and Antioxidant Activitieslevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2024 · Asian Food Science Journal · 2 citations
https://openalex.org/W4395704288

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours · Sankore