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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.

Effects of Fermentation on the Functional Property, Physicochemical and Suitability of Cassava Starch/Flour for Food Production

2026International Journal of Current Microbiology and Applied SciencesJournalOpen access

10.20546/ijcmas.2026.1503.027 Full text0 citations

Authors

5 authors.

Adekunle Olusegun AdeoyeFirst author
- Ladoke Akintola University of Technology (NG)
as printed: Adekunle. O. ADEOYE
Moses. A. OJO
- Ladoke Akintola University of Technology (NG)
Azeezat Oluwatoyin Hamzat
- Ladoke Akintola University of Technology (NG)
as printed: Azeezat. O. ADEBIYI OLABODE
Engr. Prof. Adedayo Ayodele Adegbola
- Ladoke Akintola University of Technology (NG)
as printed: Grace Mosunmola ADEGBOLA
Richard A. AjaniSenior author
- Ladoke Akintola University of Technology (NG)
as printed: Richard. A. AJAN

Fields

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

Cassava research and cyanidelevel 3 · 0.91
Food composition and propertieslevel 3 · 0.04
Food and Agricultural Scienceslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · International Journal of Current Microbiology and Applied Sciences · 0 citations
https://openalex.org/W7164744181

Effects of Fermentation on the Functional Property, Physicochemical and Suitability of Cassava Starch/Flour for Food Production · Sankore