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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.

Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour

2026Direct Research Journal of Agriculture and Food ScienceJournalOpen access

10.4314/drjafs.v14i2.4 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Grace Efua Owusu GyasiFirst author
- Koforidua Technical University (GH)
Barbara Addo-kesse
- Koforidua Technical University (GH)
Mary AduseiSenior author
- St. Louis College of Education (GH)
- Kumasi Technical University (GH)

Fields

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

Food composition and propertieslevel 3 · 0.95
Celiac Disease Research and Managementlevel 3 · 0.01
Seed and Plant Biochemistrylevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2026 · Direct Research Journal of Agriculture and Food Science · 0 citations
https://openalex.org/W7172540564

Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour · Sankore