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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.

Proximate Composition and Consumers’ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used

2022Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access

10.24925/turjaf.v10i2.228-234.4595 Full text7 citations

Authors

4 authors.

I.N. OkwunoduluFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Innocent Nwazulu Okwunodulu
Judith Ucheoma Iloka
- Michael Okpara University of Agriculture (NG)
Geraldine Kasie Okakpu
- Michael Okpara University of Agriculture (NG)
John Chidiebere OkakpuSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food composition and propertieslevel 3 · 0.97
Food and Agricultural Scienceslevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2022 · Turkish Journal of Agriculture - Food Science and Technology · 7 citations
https://openalex.org/W4220927720

Proximate Composition and Consumers’ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used · Sankore