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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, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2067802 Full text6 citations

Authors

5 authors across 3 institutions in 1 country.

Emmanuel Kehinde OkeFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
Michael Ayodele Idowu
- Federal University of Agriculture, Abeokuta (NG)
Khadijat Omobolaji Okanlawon
- Federal University of Agriculture, Abeokuta (NG)
Abiodun Aderoju Adeola
- Federal University of Agriculture, Abeokuta (NG)
Omobolanle Omowumi OlorodeSenior author
- Kaduna Polytechnic (NG)
- Moshood Abiola Polytechnic (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Nuts composition and effectslevel 3 · 0.99
Isotope Analysis in Ecologylevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Journal of Culinary Science & Technology · 6 citations
https://openalex.org/W4225091485

Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology · Sankore