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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.

Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp

2024Ceylon Journal of ScienceJournalOpen access

10.4038/cjs.v53i3.8408 Full text2 citations

Authors

4 authors across 2 institutions in 1 country.

Rowland Monday-Ojo KayodeFirst author
- University of Ilorin (NG)
as printed: R. M. O. Kayode
Ojochenemi Rebecca Egwumah
- University of Ilorin (NG)
as printed: O. R. Egwumah
Bukola Idowu Kayode
- University of Ilorin (NG)
as printed: B. I. Kayode
Victoria Auhoiza JoshuaSenior author
- Kogi State Polytechnic (NG)
- University of Ilorin (NG)
as printed: V. A. Joshua

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 1.00
Phytase and its 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 · Ceylon Journal of Science · 2 citations
https://openalex.org/W4400788513

Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp · Sankore