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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.

Sensory Quality, Proximate Composition and Essential Amino Acid Profile of Bread from Wheat and Fermented Brewer’s Spent Grain Flour

2026IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/pz91yq54 Full text0 citations

Authors

4 authors.

Clement Chinedum EzegbeFirst author
- Nnamdi Azikiwe University (NG)
Izunna Tochukwu Ubaka
- Nnamdi Azikiwe University (NG)
Mary Chikodili Ezeh-Nwandu
- Nnamdi Azikiwe University (NG)
Isabella Afoma ImokaSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.81
Probiotics and Fermented Foodslevel 3 · 0.05
Food Science and Nutritional Studieslevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2026 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W7165614741

Sensory Quality, Proximate Composition and Essential Amino Acid Profile of Bread from Wheat and Fermented Brewer’s Spent Grain Flour · Sankore