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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 characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour

2023Crop ScienceJournal

10.1002/csc2.20934 Full text3 citations

Authors

3 authors across 2 institutions in 1 country.

Olajumoke Rebecca OloniyoFirst authorCorresponding
- Kogi State University (NG)
- Federal University of Technology (NG)
as printed: Rebecca Olajumoke Oloniyo
Olufunmilayo Sade Omoba
- Federal University of Technology (NG)
Olugbenga O. AwoluSenior author
- Federal University of Technology (NG)
as printed: Olugbenga Olufemi Awolu

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99
African Botany and Ecology Studieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · Crop Science · 3 citations
https://openalex.org/W4321790412

Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour · Sankore