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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.

COMPOSITION AND SENSORY ASSESSMENT OF PIZZA MADE FROM WHEAT (TRITICUM AESTIVUM), YELLOW MAIZE (ZEA MAYS), AND COWPEA (VIGNA UNGUICULATA) FLOUR

2022EPRA International Journal of Agriculture and Rural Economic ResearchJournalOpen access

10.36713/epra9590 Full text0 citations

Authors

3 authors across 5 institutions in 2 countries.

Mary AduseiFirst authorCorresponding
- St. Monica's College of Education (GH)
- Kumasi Technical University (GH)
Nanice FosuCorresponding
- St. Monica's College of Education (GH)
- Presbyterian University, Ghana (GH)
- Ghana Education Service (GH)
Veronica AkwaahSenior authorCorresponding
- St. Monica's College of Education (GH)
- Presbyterian University, Ghana (GH)
- Ghana Education Service (GH)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.97
Food composition and propertieslevel 3 · 0.97
GABA and Rice Researchlevel 3 · 0.93

Sources

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

openalexseen September 5, 2026
2022 · EPRA International Journal of Agriculture and Rural Economic Research · 0 citations
https://openalex.org/W4213421068

COMPOSITION AND SENSORY ASSESSMENT OF PIZZA MADE FROM WHEAT (TRITICUM AESTIVUM), YELLOW MAIZE (ZEA MAYS), AND COWPEA (VIGNA UNGUICULATA) FLOUR · Sankore