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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.

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

2022Toros University Journal of Food Nutrition and GastronomyJournalOpen access

10.58625/jfng-1852 Full text3 citations

Authors

3 authors.

Ifeoma Elizabeth Mbaeyi-NwaohaFirst author
- University of Nigeria (NG)
Ifeoma Elizabeth Mbaeyi-Nwaoha
- University of Nigeria (NG)
as printed: Chioma Gloria Mgbemere
Ngozi C. OkoronkwoSenior author
- University of Nigeria (NG)
as printed: Ngozi Chioma Okoronkwo

Fields

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

Food composition and propertieslevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 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
2022 · Toros University Journal of Food Nutrition and Gastronomy · 3 citations
https://openalex.org/W4313729733

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends · Sankore