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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.

Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean

2022International Journal of Home Economics Hospitality and Allied ResearchJournalOpen access

10.57012/ijhhr.v1n2.007 Full text2 citations

Authors

6 authors across 2 institutions in 1 country.

Stella C. UbborFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
Rosemary I. Elekeh
- Abia State University (NG)
Vanessa Chinelo Ezeocha
- Michael Okpara University of Agriculture (NG)
as printed: Vanessa C. Ezeocha
Josephine I. Ekeh
- Michael Okpara University of Agriculture (NG)
Oluwatoyin O. Ogunsola
- Michael Okpara University of Agriculture (NG)
Queen-Felicia N. JohanSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.99
GABA and Rice Researchlevel 3 · 0.99
Food composition and propertieslevel 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
2022 · International Journal of Home Economics Hospitality and Allied Research · 2 citations
https://openalex.org/W4312107033

Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean · Sankore