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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.

Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace

2022Food Science and EngineeringJournalOpen access

10.37256/fse.3220221655 Full text8 citations

Authors

3 authors across 2 institutions in 1 country.

Florence A. BelloFirst author
- University of Uyo (NG)
Babatunde S. Oladeji
- University of Calabar (NG)
Rose I. TomSenior author
- University of Uyo (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Heavy Metals in Plantslevel 3 · 0.98
Nuts composition and effectslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2022 · Food Science and Engineering · 8 citations
https://openalex.org/W4296749565

Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace · Sankore