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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.

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics

2022International Journal of Nutrition and Food SciencesJournalOpen access

10.11648/j.ijnfs.20221102.12 Full text2 citations

Authors

2 authors across 2 institutions in 1 country.

Irine MengenehFirst author
- Benue State University (NG)
Charles Chukwuma AriahuSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Sesame and Sesamin Researchlevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.95
Food composition and propertieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Nutrition and Food Sciences · 2 citations
https://openalex.org/W4290484069

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics · Sankore