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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.

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i630432 Full text7 citations

Authors

4 authors across 2 institutions in 1 country.

Aaron Mutlong Amak DamakFirst author
- Benue State University (NG)
Peter Isah Akubor
- Kogi State University (NG)
Charles Chukwuma Ariahu
- Benue State University (NG)
Goodluck Obioma OkerekeSenior author
- Benue State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Polysaccharides Composition and Applicationslevel 3 · 0.94
Microbial Metabolites in Food Biotechnologylevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2022 · Asian Food Science Journal · 7 citations
https://openalex.org/W4225263096

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour · Sankore