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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.

Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter

2023Journal of applied science and environmental managementJournalOpen access

10.4314/jasem.v27i7.9 Full text1 citations

Authors

4 authors.

F. AbdulkadirFirst author
- Ibrahim Badamasi Babangida University (NG)
S. I. Kolo
- Ibrahim Badamasi Babangida University (NG)
M. M. Maude
- Ibrahim Badamasi Babangida University (NG)
I.K. MohammedSenior author
as printed: I. K. Mohammed

Fields

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

GABA and Rice Researchlevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.99
Food composition and propertieslevel 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
2023 · Journal of applied science and environmental management · 1 citations
https://openalex.org/W4386285823

Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter · Sankore