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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.

Chemical, Functional and Sensory Properties of Pap (Gruel/Porridge) made from Fermented Maize (Zea mays) Starch Fortified with Red Kidney Bean (Phaseolus vulgaris) Flour

2024Journal of Home Economics ResearchJournalOpen access

10.66731/jher.v30i1.13 Full text0 citations

Authors

4 authors.

Charles, N. EgbedikeFirst author
- Ebonyi State University (NG)
Ngozi, E. Odoh
- Ebonyi State University (NG)
Micheal O Odoh
- Ebonyi State University (NG)
Peter A. OkorieSenior author
- Ebonyi State University (NG)
as printed: Peter. A. Okorie

Fields

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

Food composition and propertieslevel 3 · 0.50
Food and Agricultural Scienceslevel 3 · 0.09
Phytase and its Applicationslevel 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
2024 · Journal of Home Economics Research · 0 citations
https://openalex.org/W7160134802

Chemical, Functional and Sensory Properties of Pap (Gruel/Porridge) made from Fermented Maize (Zea mays) Starch Fortified with Red Kidney Bean (Phaseolus vulgaris) Flour · Sankore