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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.

Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period

2025Food ScienTech JournalJournalOpen access

10.33512/fsj.v7i2.35419 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

B. E. AlabiFirst author
- Irrua Specialist Teaching Hospital (NG)
as printed: Benedict Ekhaegba Alabi
J.A. Adejuyitan
- Ladoke Akintola University of Technology (NG)
as printed: Johnson Akinwumi Adejuyitan
Victoria F AbioyeSenior author
- Ladoke Akintola University of Technology (NG)
as printed: Victoria Funmilayo Abioye

Fields

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

African Botany and Ecology Studieslevel 3 · 0.19
Food composition and propertieslevel 3 · 0.19
GABA and Rice Researchlevel 3 · 0.07

Sources

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

openalexseen September 9, 2026
2025 · Food ScienTech Journal · 0 citations
https://openalex.org/W4416840565

Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period · Sankore