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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.

Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production

2022Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2022.142 Full text10 citations

Authors

3 authors.

M. A. H. ChinaFirst author
AG. A. madi
- Rivers State University (NG)
Anim Ekpo UjongSenior author
- Rivers State University (NG)
as printed: A. E. Ujong

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Research Journal of Food Science and Nutrition · 10 citations
https://openalex.org/W4296884439

Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production · Sankore