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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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Cooking and sensory properties of different varieties of rice from various agro-climatic areas of Nigeria

2026Scientific ReportsJournalOpen access

10.1038/s41598-026-64636-z Full text0 citations

Authors

5 authors across 3 institutions in 1 country.

Chukwunwike Uchenna EnyiFirst authorCorresponding
- Imo State University (NG)
Chinasa Okorie-Humphrey
- Abia State University (NG)
Blessing Chibuzo Nwokeke
- Imo State University (NG)
Onyekachukwu Obumneme Enyi
- Ebonyi State University (NG)
Sandra Chidinma KaluSenior author
- Imo State University (NG)
as printed: Sandra Chidinma Kalu

Fields

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

GABA and Rice Researchlevel 3 · 0.17
Food composition and propertieslevel 3 · 0.10
Rice Cultivation and Yield Improvementlevel 3 · 0.08

Sources

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

openalexseen September 9, 2026
2026 · Scientific Reports · 0 citations
https://openalex.org/W7171487612

Cooking and sensory properties of different varieties of rice from various agro-climatic areas of Nigeria · Sankore