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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.

Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours

2023Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access

10.24925/turjaf.v11i4.651-656.5369 Full text6 citations

Authors

3 authors across 2 institutions in 1 country.

Anim Ekpo UjongFirst author
- Rivers State University (NG)
Imeobong Etim Aniefiok
- University of Uyo (NG)
Josefa Chiderah OnyekweSenior author
- Rivers State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.95
Phytoestrogen effects and researchlevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2023 · Turkish Journal of Agriculture - Food Science and Technology · 6 citations
https://openalex.org/W4366828771

Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours · Sankore