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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 and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour

2026JournalOpen access

10.9734/ajfrn/2026/v5i3421 Full text0 citations

Authors

5 authors across 4 institutions in 2 countries.

Ernest Eguono EmojorhoFirst author
- Delta State Polytechnic Ogwashi-Uku (NG)
Chioma Cecilia Aniemena
- University of Nigeria (NG)
Capulet Uche Anyanwe
- Western Delta University (NG)
Charles Chukwudi Ogboli
Adachukwu Amanda AnaduSenior author
- Delta State Polytechnic Ogwashi-Uku (NG)

Fields

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

Food composition and propertieslevel 3 · 0.50
Polysaccharides Composition and Applicationslevel 3 · 0.06
African Botany and Ecology Studieslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · 0 citations
https://openalex.org/W7168370348

Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour · Sankore