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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.

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain · Sankore

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain

2026Food Science & NutritionJournalOpen access

10.1002/fsn3.71585 Full text0 citations

Authors

10 authors across 2 institutions in 1 country.

Gifty Serwaa OtooFirst author
- Cape Coast Technical University (GH)
Nazir Kizzie‐Hayford
- University of Cape Coast (GH)
Rosemond Godbless Dadzie
- University of Cape Coast (GH)
Salifu Seidu‐Larry
- University of Cape Coast (GH)
C Gyimah
- University of Cape Coast (GH)
as printed: Claudia Asantewaa Gyimah
Vivianne Geraldo
- University of Cape Coast (GH)
Sandra Ama Kaburi
- Cape Coast Technical University (GH)
Francis Padi Lamptey
- Cape Coast Technical University (GH)
Isaaca Adade
- University of Cape Coast (GH)
Jerry Ampofo‐AsiamaSenior authorCorresponding
- University of Cape Coast (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.09
Food composition and propertieslevel 3 · 0.09
Sensory Analysis and Statistical Methodslevel 3 · 0.06

Sources

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

crossrefseen September 6, 2026
2026 · Food Science & Nutrition · 0 citations
10.1002/fsn3.71585
openalexseen September 5, 2026
2026 · Food Science & Nutrition · 0 citations
https://openalex.org/W7133508606