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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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Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

2024CyTA - Journal of FoodJournalOpen access

10.1080/19476337.2024.2329135 Full text0 citations

Authors

6 authors.

Pamela Owusu OseiFirst author
- University of Ghana (GH)
Bennett DzanduCorresponding
- University of Ghana (GH)
Nicole Sharon Affrifah
- University of Ghana (GH)
Paa Toah Akonor
Agnes Simpson Budu
- University of Ghana (GH)
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.94

Sources

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

openalexseen September 5, 2026
2024 · CyTA - Journal of Food · 0 citations
https://openalex.org/W4392954492

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops · Sankore