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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.

Quality Evalution of Bread Produced from Whole Wheat Flour Blended with Watermelon Seed Flour

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2068466 Full text10 citations

Authors

3 authors across 2 institutions in 2 countries.

Olusola Timothy BolajiFirst author
- Lagos State University of Science and Technology (NG)
Samuel Ayofemi Olalekan AdeyeyeCorresponding
Damilola OgunmuyiwaSenior author
- Lagos State University of Science and Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food Science and Nutritional Studieslevel 3 · 0.98
GABA and Rice Researchlevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Journal of Culinary Science & Technology · 10 citations
https://openalex.org/W4229378198

Quality Evalution of Bread Produced from Whole Wheat Flour Blended with Watermelon Seed Flour · Sankore