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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 Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour

2026JournalOpen access

10.9734/ajfrn/2026/v5i3435 Full text0 citations

Authors

6 authors across 3 institutions in 2 countries.

Ernest Eguono EmojorhoFirst author
- Delta State Polytechnic Ogwashi-Uku (NG)
Chioma Cecilia Aniemena
- University of Nigeria (NG)
Okoronkwo Ngozi Chioma
- University of Nigeria (NG)
Charles Chukwudi Ogboli
Peter Okechukwu Nwodom
- University of Nigeria (NG)
Promise Chizoba IbekweSenior author
- Delta State Polytechnic Ogwashi-Uku (NG)

Fields

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

Food composition and propertieslevel 3 · 0.92
GABA and Rice Researchlevel 3 · 0.02
Agriculture Sustainability and Environmental Impactlevel 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 · 0 citations
https://openalex.org/W7204602389

Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour · Sankore