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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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Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability · Sankore

Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability

2026American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v5i1.6040 Full text0 citations

Authors

3 authors.

Gilbert Owiah SampsonFirst author
- Kumasi Technical University (GH)
Gifty Sarpong
- Kumasi Technical University (GH)
Faustina Ofori SerwaaSenior author
- Kumasi Technical University (GH)

Fields

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

Food composition and propertieslevel 3 · 0.97
Seed and Plant Biochemistrylevel 3 · 0.00
Celiac Disease Research and Managementlevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2026 · American Journal of Food Science and Technology · 0 citations
https://openalex.org/W7125113389