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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.

Wheat starch structure–function relationship in breadmaking: A review

2023Comprehensive Reviews in Food Science and Food SafetyJournalOpen access

10.1111/1541-4337.13147 Full text65 citations

Authors

4 authors across 3 institutions in 3 countries.

Jana van RooyenFirst author
- Stellenbosch University (ZA)
Senay Simsek
Samson Adeoye Oyeyinka
as printed: Samson A. Oyeyinka
Marena ManleySenior authorCorresponding
- Stellenbosch University (ZA)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99

Sources

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

openalexseen September 8, 2026
2023 · Comprehensive Reviews in Food Science and Food Safety · 65 citations
https://openalex.org/W4362505926

Wheat starch structure–function relationship in breadmaking: A review · Sankore