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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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Development and Sensory Characterisation of a Composite Vegetable Powder

2026Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/5991675 Full text0 citations

Authors

5 authors.

Dora Duah-BisiwFirst author
- University of Ghana (GH)
Nicole Sharon AffrifahCorresponding
- University of Ghana (GH)
Joris Gerald Niilante Amissah
- University of Ghana (GH)
Matilda Steiner‐Asiedu
- University of Ghana (GH)
as printed: Matilda Steiner-Asiedu
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.45
Sensory Analysis and Statistical Methodslevel 3 · 0.16
Food composition and propertieslevel 3 · 0.03

Sources

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

openalexseen September 5, 2026
2026 · Journal of Food Processing and Preservation · 0 citations
https://openalex.org/W7151804291

Development and Sensory Characterisation of a Composite Vegetable Powder · Sankore