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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.

Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

2023HeliyonJournalOpen access

10.1016/j.heliyon.2023.e15318 Full text19 citations

Authors

3 authors.

Helen O. AguFirst authorCorresponding
- Nnamdi Azikiwe University (NG)
as printed: Helen Obioma Agu
Jennifer Chikamara Ihionu
- Nnamdi Azikiwe University (NG)
Joy Chinenye MbaSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Cassava research and cyanidelevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2023 · Heliyon · 19 citations
https://openalex.org/W4362723637

Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours · Sankore