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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.

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

2023International Journal of Food ScienceJournalOpen access

10.1155/2023/7892739 Full text8 citations

Authors

4 authors.

Nazir Kizzie‐HayfordFirst author
- University of Cape Coast (GH)
as printed: Nazir Kizzie-Hayford
Joshua Akanson
- University of Cape Coast (GH)
Jerry Ampofo‐Asiama
- University of Cape Coast (GH)
as printed: Jerry Ampofo-Asiama
Ernest Ekow AbanoSenior authorCorresponding
- University of Cape Coast (GH)

Fields

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

Sensory Analysis and Statistical Methodslevel 3 · 0.99
Nuts composition and effectslevel 3 · 0.99
African Botany and Ecology Studieslevel 3 · 0.98

Sources

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

crossrefseen September 6, 2026
2023 · International Journal of Food Science · 7 citations
10.1155/2023/7892739
openalexseen September 5, 2026
2023 · International Journal of Food Science · 8 citations
https://openalex.org/W4317039389

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread · Sankore