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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.

Investigation of the Bread Baking Potentials of Some Ascosporogenous Yeast Strains Isolated from Palmwine

2023Food science and quality managementJournalOpen access

10.7176/fsqm/121-07 Full text0 citations

Authors

6 authors across 5 institutions in 2 countries.

Nnenna. E. EfuribeFirst authorCorresponding
- Federal Institute of Industrial Research Oshodi (NG)
Ngozi. Uchechukwu
- Michael Okpara University of Agriculture (NG)
Olubunmi Ibidapo
- Federal Institute of Industrial Research Oshodi (NG)
as printed: Olubunmi. P Ibidapo
Chukwudum Albert Anyiam
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: Chukwudum A. Anyiam
Ngozika. C. Ivo
- Ebonyi State University (NG)
Cynthia. C. AnyiamSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Biofuel production and bioconversionlevel 3 · 0.99
Enzyme Production and Characterizationlevel 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 · Food science and quality management · 0 citations
https://openalex.org/W4383096993

Investigation of the Bread Baking Potentials of Some Ascosporogenous Yeast Strains Isolated from Palmwine · Sankore