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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.

Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour

2023HeliyonJournalOpen access

10.1016/j.heliyon.2023.e15045 Full text16 citations

Authors

3 authors across 2 institutions in 2 countries.

Clement Chinedum EzegbeFirst author
- Nnamdi Azikiwe University (NG)
Justina Uzoamaka Onyeka
- Nnamdi Azikiwe University (NG)
Smith G. NkhataSenior authorCorresponding
- Lilongwe University of Agriculture and Natural Resources (MW)

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
Polysaccharides Composition and Applicationslevel 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
2023 · Heliyon · 16 citations
https://openalex.org/W4362510811

Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour · Sankore