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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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ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR

2022Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2022/v9i27798 Full text3 citations

Authors

6 authors.

James A. AdeyanjuFirst author
- Ladoke Akintola University of Technology (NG)
as printed: JAMES ABIODUN ADEYANJU
GRACE OLUWATOYIN OGUNLAKIN
- Ladoke Akintola University of Technology (NG)
Adekanmi Olusegun Abioye
- Ladoke Akintola University of Technology (NG)
as printed: ADEKANMI OLUSEGUN ABIOYE
OLUBUNMI DUPE ALABI
- Ladoke Akintola University of Technology (NG)
ABIOLA ADEWALE OLOYEDE
- Ladoke Akintola University of Technology (NG)
FERANMI BOLANLE AKINOLASenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
Seed and Plant Biochemistrylevel 3 · 0.96
Polysaccharides Composition and Applicationslevel 3 · 0.95

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 Advances in Food Science & Technology · 3 citations
https://openalex.org/W4291167975

ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR · Sankore