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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.

Effect of Soybean Fortification on the Physicochemical and Sensory Properties of Fermented Maize Pap

2026Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2026/v13i311040 Full text0 citations

Authors

1 authors.

B C NwokekeFirst authorCorresponding
- Imo State University (NG)
as printed: B. C. Nwokeke

Fields

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

African Botany and Ecology Studieslevel 3 · 0.40
Food composition and propertieslevel 3 · 0.16
Proteins in Food Systemslevel 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 · Journal of Advances in Food Science & Technology · 0 citations
https://openalex.org/W7204591085

Effect of Soybean Fortification on the Physicochemical and Sensory Properties of Fermented Maize Pap · Sankore