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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.

Effect of high-quality cassava flour (HQCF) substitution on the in vivo glycemic response of two bread types

2026Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-026-04152-w Full text0 citations

Authors

7 authors across 2 institutions in 2 countries.

Charles C. DapuligaFirst author
- Kwame Nkrumah University of Science and Technology (GH)
Nana Baah Pepra-Ameyaw
- Kwame Nkrumah University of Science and Technology (GH)
Abena BoakyeCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
Faustina Dufie Wireko‐Manu
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Faustina Dufie Wireko-Manu
Henrietta N. Ene-Obong
- University of Calabar (NG)
Ibok OduroCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Ibok N. Oduro
W.O. EllisSenior author
- Kwame Nkrumah University of Science and Technology (GH)
as printed: William Otoo Ellis

Fields

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

Food composition and propertieslevel 3 · 0.90
Cassava research and cyanidelevel 3 · 0.03
Microbial Metabolites in Food Biotechnologylevel 3 · 0.00

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/W7135203319

Effect of high-quality cassava flour (HQCF) substitution on the in vivo glycemic response of two bread types · Sankore