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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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Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran

2023European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2023/v15i121366 Full text11 citations

Authors

5 authors across 3 institutions in 1 country.

Udeh Charles ChieduFirst author
- Federal University of Technology (NG)
Malomo Sunday Abiodun
- Federal University of Technology (NG)
Ijarotimi Oluwole Steve
- Federal University of Technology (NG)
Emojorho Ernest Eguono
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Arogundade Toyin JoySenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2023 · European Journal of Nutrition & Food Safety · 11 citations
https://openalex.org/W4389764650

Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran · Sankore