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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.

Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours

2023Journal of Food Processing and PreservationJournalOpen access

10.1155/2023/6762289 Full text5 citations

Authors

6 authors.

Michael BawaFirst authorCorresponding
- Ho Technical University (GH)
Aaron Dzigbor
- Ho Technical University (GH)
Vera Afua Dela Gobe
- Ho Technical University (GH)
Genevieve Fremah Opoku
- Ho Technical University (GH)
Akosua Asaah Twum Barima
- Ho Technical University (GH)
Abena Kumia Larbi DonkorSenior author
- Ho Technical University (GH)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.99
Medicinal Plants and Neuroprotectionlevel 3 · 0.98
Animal Nutrition and Physiologylevel 3 · 0.98

Sources

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

openalexseen September 5, 2026
2023 · Journal of Food Processing and Preservation · 5 citations
https://openalex.org/W4366413439

Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours · Sankore