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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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Physicochemical, functional and nutritional properties of functional meal produced from brown rice and mushroom (Pleurotus tuberregium sclerotium) flour blends

2025Next research.Journal

10.1016/j.nexres.2025.101052 Full text1 citations

Authors

7 authors.

Alice Oluwatobi AdegbiteFirst authorCorresponding
- Ladoke Akintola University of Technology (NG)
Bolanle Aishat Akinwande
- Ladoke Akintola University of Technology (NG)
Moses Ayodele Ojo
- Ladoke Akintola University of Technology (NG)
Jelili Akorede Quadri
- Ladoke Akintola University of Technology (NG)
Rachel Oluwatoyin Adetola
- Ladoke Akintola University of Technology (NG)
Mary Oluwatosin Adesola
- Ladoke Akintola University of Technology (NG)
Oluwatoyin Wumi AlawodeSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.60
Food Drying and Modelinglevel 3 · 0.06
African Botany and Ecology Studieslevel 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
2025 · Next research. · 1 citations
https://openalex.org/W4416028631

Physicochemical, functional and nutritional properties of functional meal produced from brown rice and mushroom (Pleurotus tuberregium sclerotium) flour blends · Sankore