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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.

Using Fruits and Vegetables to Modify the Formulation of Bread: Effects on Physicochemical Properties and Nutritional Value · Sankore

Using Fruits and Vegetables to Modify the Formulation of Bread: Effects on Physicochemical Properties and Nutritional Value

2025American Journal of Tourism and HospitalityJournalOpen access

10.54536/ajth.v3i1.4829 Full text0 citations

Authors

4 authors.

Winifred BlanksonFirst author
- Takoradi Technical University (GH)
Kate Neequaye
- Takoradi Technical University (GH)
Frances Betty Fraikue
- Takoradi Technical University (GH)
Felix Kudjo MlagadaSenior author
- Takoradi Technical University (GH)

Fields

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

Food composition and propertieslevel 3 · 0.45

Sources

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

openalexseen September 5, 2026
2025 · American Journal of Tourism and Hospitality · 0 citations
https://openalex.org/W4412686290