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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.

Influence of malting and/or fermentation on proximate composition of FARO 44 rice plus soybean based complementary foods

2024Dutse Journal of Pure and Applied SciencesJournalOpen access

10.4314/dujopas.v10i2a.1 Full text1 citations

Authors

4 authors across 3 institutions in 1 country.

Charles BristoneFirst author
Mike Ojotu Eke
- University of Maiduguri (NG)
Julius Kwagh-hal Ikya
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
Chukuma Charles AriahuSenior author

Fields

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

Food composition and propertieslevel 3 · 0.89
Food and Agricultural Scienceslevel 3 · 0.80
Phytase and its Applicationslevel 3 · 0.79

Sources

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

openalexseen September 9, 2026
2024 · Dutse Journal of Pure and Applied Sciences · 1 citations
https://openalex.org/W4400776484

Influence of malting and/or fermentation on proximate composition of FARO 44 rice plus soybean based complementary foods · Sankore