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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.

Production and Assessment of The Physicochemical Properties of Pasta Using Agra Bankye Flour

2024African Journal Of Applied ResearchJournalOpen access

10.26437/ajar.v10i2.815 Full text0 citations

Authors

4 authors.

Frances Betty FraikueFirst author
- Takoradi Technical University (GH)
as printed: F. B. Fraikue
C. I. Deha
- Takoradi Technical University (GH)
V. Tawiah
- Takoradi Technical University (GH)
R. S. BarnesSenior author
- Takoradi Technical University (GH)

Fields

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

Food composition and propertieslevel 3 · 0.98
Food Science and Nutritional Studieslevel 3 · 0.97
Phytase and its Applicationslevel 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 · African Journal Of Applied Research · 0 citations
https://openalex.org/W4405979168

Production and Assessment of The Physicochemical Properties of Pasta Using Agra Bankye Flour · Sankore