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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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Comparative Studies of the Proximate, Microscopic and Thermal Properties of Processed Maize, Wheat, Millet, Cassava and Bambara Nut Flours

2023Acta Scientifci Nutritional HealthJournalOpen access

10.31080/asnh.2023.07.1186 Full text7 citations

Authors

3 authors across 2 institutions in 1 country.

Theophilus Maduabuchukwu IkegwuFirst author
- Nnamdi Azikiwe University (NG)
IRO Nkama
- University of Nigeria (NG)
Ifeanyi Gabriel OkaforSenior author
- University of Nigeria (NG)

Fields

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

Food composition and propertieslevel 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
2023 · Acta Scientifci Nutritional Health · 7 citations
https://openalex.org/W4318474742

Comparative Studies of the Proximate, Microscopic and Thermal Properties of Processed Maize, Wheat, Millet, Cassava and Bambara Nut Flours · Sankore