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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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Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation

2024International Research Journal of Pure and Applied ChemistryJournalOpen access

10.9734/irjpac/2024/v25i6885 Full text0 citations

Authors

4 authors.

Perpetua Nwamalubia IzuakorFirst author
- Nnamdi Azikiwe University (NG)
Patrice-Anthony C. Okoye
- Nnamdi Azikiwe University (NG)
as printed: Patrice-Anthony Chudi Okoye
Uche Eunice Ekpunobi
- Nnamdi Azikiwe University (NG)
Kenneth Chukwugozie NnaebueSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Food Quality and Safety Studieslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2024 · International Research Journal of Pure and Applied Chemistry · 0 citations
https://openalex.org/W4404828582

Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation · Sankore