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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.

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour

2022Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen access

10.2478/aucft-2022-0021 Full text2 citations

Authors

4 authors across 2 institutions in 1 country.

Moruf Olanrewaju OkeFirst author
- Ladoke Akintola University of Technology (NG)
Jelili Babatunde HusseinCorresponding
- Modibbo Adama University of Technology (NG)
Ramlat Abiodun Ijale
- Ladoke Akintola University of Technology (NG)
Stanley Efosa OjoSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.98
Food and Agricultural Scienceslevel 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 · Acta Universitatis Cibiniensis. Series E: Food Technology · 2 citations
https://openalex.org/W4315464981

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour · Sankore