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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 Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours

2024Food Science and EngineeringJournalOpen access

10.37256/fse.5120243961 Full text3 citations

Authors

5 authors across 4 institutions in 1 country.

Rowland Monday-Ojo KayodeFirst author
- University of Ilorin (NG)
Adesewa Priscilla Olowoseye
- University of Ilorin (NG)
Cynthia Nguevese Chia
- University of Ilorin (NG)
Adefisola Bola Adepeju
- Federal University Oye Ekiti (NG)
Victoria Auhoiza JoshuaSenior author
- Federal University Lokoja (NG)
- Kogi State Polytechnic (NG)

Fields

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

Food composition and propertieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2024 · Food Science and Engineering · 3 citations
https://openalex.org/W4394960554

Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours · Sankore