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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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Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour

2024Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen access

10.2478/aucft-2024-0008 Full text4 citations

Authors

3 authors.

Funmilola Ayobami AyeniFirst author
- Obafemi Awolowo University (NG)
Adekunbi Adetola Malomo
- Obafemi Awolowo University (NG)
Abiodun Victor IkujenlolaSenior author
- Obafemi Awolowo University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Phytase and its Applicationslevel 3 · 0.98
Nuts composition and effectslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · Acta Universitatis Cibiniensis. Series E: Food Technology · 4 citations
https://openalex.org/W4402886740

Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour · Sankore