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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.

Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i9659 Full text4 citations

Authors

3 authors.

O. O. TankoFirst author
- The Federal Polytechnic, Ado-Ekiti (NG)
T. O. Hussaina
- The Federal Polytechnic, Ado-Ekiti (NG)
N. S. DonaldbenSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2023 · Asian Food Science Journal · 4 citations
https://openalex.org/W4385304207

Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour · Sankore