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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.

Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends

2024Journal of Biochemistry InternationalJournalOpen access

10.56557/jobi/2024/v11i18826 Full text3 citations

Authors

5 authors.

Oluwafunmilayo C. OgunnowoFirst author
- Federal University of Technology (NG)
Olufunmilayo Sade Omoba
- Federal University of Technology (NG)
as printed: Olufunmilayo S. Omoba
Aderonke Ibidunni Olagunju
- Federal University of Technology (NG)
as printed: Aderonke I. Olagunju
Sam Aniekeme Godwin
- Federal University of Technology (NG)
David T. IsholaSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 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
2024 · Journal of Biochemistry International · 3 citations
https://openalex.org/W4401974730

Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends · Sankore