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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.

Dynamic Rheological Properties of Wheat Flour Doughs Enhanced With Cashew Pomace: A Frequency Sweep Analysis

2026Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/9270341 Full text1 citations

Authors

7 authors across 2 institutions in 1 country.

Afia Sakyiwaa AmponsahFirst authorCorresponding
- Sunyani Technical University (GH)
Moses Kwaku Golly
- Sunyani Technical University (GH)
Rechiatu Asei
- Sunyani Technical University (GH)
as printed: Asei Rechiatu
Belinda Agyei-Poku
- Sunyani Technical University (GH)
B. Mohammed
- Sunyani Technical University (GH)
as printed: Barikisu Mohammed
Emmanuel Tetteh Doku
- Sunyani Technical University (GH)
Daniel Sitsofe YabaniSenior author
- Cocoa Research Institute of Ghana (GH)

Fields

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

Polysaccharides Composition and Applicationslevel 3 · 0.49
Food composition and propertieslevel 3 · 0.46
Polysaccharides and Plant Cell Wallslevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2026 · Journal of Food Processing and Preservation · 1 citations
https://openalex.org/W7163384131

Dynamic Rheological Properties of Wheat Flour Doughs Enhanced With Cashew Pomace: A Frequency Sweep Analysis · Sankore