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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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Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour

2022Asian Journal of Dairy and Food ResearchJournalOpen access

10.18805/ajdfr.drf-266 Full text2 citations

Authors

4 authors.

J. AdanseFirst authorCorresponding
- Ho Technical University (GH)
R.S. KwakuduaCorresponding
- Ho Technical University (GH)
Bigson KCorresponding
- Ho Technical University (GH)
Akua SerwahSenior authorCorresponding
- Ho Technical University (GH)
as printed: A. Serwah

Fields

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

Nutrition, Health and Food Behaviorlevel 3 · 0.98
Food Quality and Safety Studieslevel 3 · 0.93
Food and Agricultural Scienceslevel 3 · 0.92

Sources

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

openalexseen September 5, 2026
2022 · Asian Journal of Dairy and Food Research · 2 citations
https://openalex.org/W4281295002

Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour · Sankore