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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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Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

2022Food Science & NutritionJournalOpen access

10.1002/fsn3.2907 Full text16 citations

Authors

9 authors across 9 institutions in 9 countries.

Patchimaporn UdomkunFirst authorCorresponding
- International Institute of Tropical Agriculture (BI)
Cargele Masso
- International Institute of Tropical Agriculture (CM)
Rony Swennen
- International Institute of Tropical Agriculture (UG)
Sebastian Romuli
Bhundit Innawong
Apollin Fotso Kuate
- International Institute of Tropical Agriculture (CM)
Pamela Eloho Akin‐Idowu
- National Horticultural Research Institute (NG)
Amos Alakonya
Bernard VanlauweSenior author
- International Institute of Tropical Agriculture (KE)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99

Sources

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

openalexseen September 24, 2026
2022 · Food Science & Nutrition · 16 citations
https://openalex.org/W4293766909

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour · Sankore