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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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What we cover

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 soy flour processing methods on the mineral, phytochemical contents of soy flour and sensory properties of its milk

2025Dutse Journal of Pure and Applied SciencesJournalOpen access

10.4314/dujopas.v11i1d.8 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Ashiekaa, Aunde StephenFirst author
as printed: Aunde Stephen Ashiekaa
Ikya Julius Kwagh-Hal
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: Ikya Julius Kwagh-hal
Luter LekeSenior author
as printed: Leke Luter

Fields

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

Phytoestrogen effects and researchlevel 3 · 0.46
Proteins in Food Systemslevel 3 · 0.07
Seed and Plant Biochemistrylevel 3 · 0.06

Sources

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

openalexseen September 9, 2026
2025 · Dutse Journal of Pure and Applied Sciences · 0 citations
https://openalex.org/W4415730021

Influence of soy flour processing methods on the mineral, phytochemical contents of soy flour and sensory properties of its milk · Sankore