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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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What we cover

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 evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute

2022Nutrition & Food ScienceJournal

10.1108/nfs-02-2022-0058 Full text7 citations

Authors

5 authors across 2 institutions in 2 countries.

Samuel Ayofemi Olalekan AdeyeyeFirst author
Olusola Timothy Bolaji
- Lagos State University (NG)
T.A. Abegunde
- Lagos State University (NG)
Helen O. Emun
- Lagos State University (NG)
Rasheed Adesina OyenubiSenior author
- Lagos State University (NG)

Fields

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

Plant Physiology and Cultivation Studieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99
Food composition and propertieslevel 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 · Nutrition & Food Science · 7 citations
https://openalex.org/W4308787984

Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute · Sankore