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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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Development and evaluation of gluten-free rice bread formulated with hydrocolloid-protein additive systems

2025Food and HumanityJournal

10.1016/j.foohum.2025.100956 Full text10 citations

Authors

7 authors across 2 institutions in 1 country.

Paul Osei MensahFirst author
- University of Ghana (GH)
Crossby Osei TutuCorresponding
Papa Toah AkonorCorresponding
- Institute for Scientific and Technological Information (GH)
Justice Owusu-BempahCorresponding
- University of Ghana (GH)
Bernard Kwabena Asiedu
- University of Ghana (GH)
Helena Opoku Adusei
- University of Ghana (GH)
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food composition and propertieslevel 3 · 0.98
Polysaccharides Composition and Applicationslevel 3 · 0.01
Proteins in Food Systemslevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2025 · Food and Humanity · 10 citations
https://openalex.org/W4417179588

Development and evaluation of gluten-free rice bread formulated with hydrocolloid-protein additive systems · Sankore