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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.

Enhancing pasta quality through substitution of wheat with acha, sorghum and Cirina forda powder

2026Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-026-04074-7 Full text0 citations

Authors

3 authors across 2 institutions in 2 countries.

Ibukunoluwa M. AdeyemoFirst author
- University of Ibadan (NG)
Patricia O. Laleye
- University of Ibadan (NG)
Kolawole O. FaladeSenior authorCorresponding
- University of Ibadan (NG)
- Kwame Nkrumah University of Science and Technology (GH)

Fields

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

Food composition and propertieslevel 3 · 0.67
Nanocomposite Films for Food Packaginglevel 3 · 0.10
Microencapsulation and Drying Processeslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · Journal of Food Measurement & Characterization · 0 citations
https://openalex.org/W7134248434

Enhancing pasta quality through substitution of wheat with acha, sorghum and Cirina forda powder · Sankore