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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.

Evaluating the Functional Properties of Wheat-Sorghum-Sunflower Seed Flour

2025African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.019.01017 Full text1 citations

Authors

6 authors across 4 institutions in 1 country.

Onuabuchi, I. C.First author
- Abia State University (NG)
Angelo Moses
- Federal Polytechnic, Mubi (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Angelo Moses
- Federal Polytechnic, Mubi (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Anyika-Elekeh, J. U.
- Michael Okpara University of Agriculture (NG)
Happiness Chidinma Ezenwa
- Michael Okpara University of Agriculture (NG)
as printed: Happiness C. Ezenwa
David-Chukwu N. P.Senior author
- Abia State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food Industry and Aquatic Biologylevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2025 · African Journal of Agricultural Science and Food Research · 1 citations
https://openalex.org/W4410901586

Evaluating the Functional Properties of Wheat-Sorghum-Sunflower Seed Flour · Sankore