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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.

Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling

2022Journal of Food Science and TechnologyJournalOpen access

10.1007/s13197-022-05494-1 Full text3 citations

Authors

5 authors.

Esther Chinelo OmahFirst author
- University of Nigeria (NG)
Cynthia Oluchi Eze
- University of Nigeria (NG)
Chinwe Rachael Eze
- University of Nigeria (NG)
Ekene Christopher Umego
- University of Nigeria (NG)
M.M. AnchangSenior authorCorresponding
- University of Nigeria (NG)
as printed: Mumukom Maximus Anchang

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.98
Seed and Plant Biochemistrylevel 3 · 0.97

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 Food Science and Technology · 3 citations
https://openalex.org/W4284960430

Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling · Sankore