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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.

Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2021.2016529 Full text5 citations

Authors

4 authors across 2 institutions in 1 country.

Adebanjo A. BadejoFirst authorCorresponding
- Federal University of Technology (NG)
Temitope Oduola
- Federal University of Technology (NG)
James A. Falarunu
- Federal University of Technology (NG)
Ayo Oluwadunsin OlugbuyiSenior author
- Federal University Oye Ekiti (NG)
as printed: Ayo O. Olugbuyi

Fields

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

Food composition and propertieslevel 3 · 1.00
Cassava research and cyanidelevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00

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 · 5 citations
https://openalex.org/W4205149119

Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal · Sankore