Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends

2024Cogent Food & AgricultureJournalOpen access

10.1080/23311932.2024.2437141 Full text1 citations

Authors

2 authors across 2 institutions in 1 country.

T. AbebeFirst author
- Dilla University (ET)
as printed: Tewodros Getinet Abebe
Workiye Getnet AberaSenior authorCorresponding
- Debre Tabor University (ET)
- Dilla University (ET)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.99
Nuts composition and effectslevel 3 · 0.99

Sources

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

openalexseen September 10, 2026
2024 · Cogent Food & Agriculture · 1 citations
https://openalex.org/W4405195872

Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends · Sankore