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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.

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

2026Food Science & NutritionJournalOpen access

10.1002/fsn3.71843 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Afia Sakyiwaa AmponsahFirst author
- Sunyani Technical University (GH)
Gladys Kyere
- University of Education, Winneba (GH)
Kwadwo Boateng Prempeh
- Sunyani Technical University (GH)
Kwadwo Adinkrah-AppiahSenior author
- Sunyani Technical University (GH)
as printed: Kwadwo Adinkrah‐Appiah

Fields

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

Food composition and propertieslevel 3 · 0.75
Food Drying and Modelinglevel 3 · 0.03
Phytoestrogen effects and researchlevel 3 · 0.03

Sources

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

openalexseen September 5, 2026
2026 · Food Science & Nutrition · 1 citations
https://openalex.org/W7159963871

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement · Sankore