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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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Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell

2025International Journal of Gastronomy and Food ScienceJournal

10.1016/j.ijgfs.2025.101360 Full text2 citations

Authors

6 authors across 7 institutions in 6 countries.

Mohamed Esam RozekFirst author
- Tanta University (EG)
Emmanuel Duah OseiCorresponding
Anthony Amotoe‐Bondzie
as printed: Anthony Amotoe-Bondzie
Marcela Slukova
Eva Ivanišová
Newlove Akowuah AfoakwahSenior author
- University for Development Studies (GH)

Fields

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

Food composition and propertieslevel 3 · 0.93
Food Chemistry and Fat Analysislevel 3 · 0.02
Polysaccharides Composition and Applicationslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2025 · International Journal of Gastronomy and Food Science · 2 citations
https://openalex.org/W4416167792

Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell · Sankore