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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.

Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana

2023American Journal of Food TechnologyJournalOpen access

10.3923/ajft.2023.16.26 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Patricia GlagoFirst author
- Ho Technical University (GH)
Joe Dare Nyefene
- University of Education, Winneba (GH)
as printed: Joe Nyefene
Patience Darko
Abdul Abdul RahaSenior author
- Ho Technical University (GH)

Fields

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

Culinary Culture and Tourismlevel 3 · 0.99
Organic Food and Agriculturelevel 3 · 0.98
African Botany and Ecology Studieslevel 3 · 0.96

Sources

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

openalexseen September 5, 2026
2023 · American Journal of Food Technology · 0 citations
https://openalex.org/W4361761363

Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana · Sankore