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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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Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp

2024World Journal of Advanced Research and ReviewsJournalOpen access

10.30574/wjarr.2024.22.3.1823 Full text0 citations

Authors

7 authors across 3 institutions in 2 countries.

Onwuchekwa Amarachi IhedinachiFirst author
Ernest Eguono EmojorhoCorresponding
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Ahunna Onyinyechi Amonyeze
Love Nchekwube Onuoha
Nwaorgu I.S.E.
as printed: Nwaorgu Ifeanyi Spencer E
Comfort Chinenye Nwagbo
Chioma Cecilia AniemenaSenior author

Fields

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

Food and Agricultural Scienceslevel 3 · 0.97
GABA and Rice Researchlevel 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 · World Journal of Advanced Research and Reviews · 0 citations
https://openalex.org/W4400173000

Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp · Sankore