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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.

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i21383 Full text4 citations

Authors

3 authors across 2 institutions in 1 country.

Miriam Terdoo MileFirst author
- Benue State University (NG)
Ahure Dinnah
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: Dinnah Ahure
Mike Ojotu EkeSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Food composition and propertieslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2024 · European Journal of Nutrition & Food Safety · 4 citations
https://openalex.org/W4391402411

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato · Sankore