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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 and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour

2022Nutrition & Food ScienceJournal

10.1108/nfs-01-2022-0014 Full text4 citations

Authors

5 authors.

Omowumi Temitope AbiolaFirst author
- Federal University of Agriculture, Abeokuta (NG)
Michael Ayodele Idowu
- Federal University of Agriculture, Abeokuta (NG)
Taofeek Akinyemi Shittu
- Federal University of Agriculture, Abeokuta (NG)
Oluseye Olusegun Onabanjo
- Federal University of Agriculture, Abeokuta (NG)
Emmanuel Kehinde OkeSenior author
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Peanut Plant Research Studieslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99
Cassava research and cyanidelevel 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 · Nutrition & Food Science · 4 citations
https://openalex.org/W4224577372

Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour · Sankore