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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 Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean

2023Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2023/v10i18063 Full text2 citations

Authors

4 authors.

Geraldine Kasie OkakpuFirst author
- Michael Okpara University of Agriculture (NG)
as printed: K. G. Okakpu
Blessing I. Offia Olua
- Michael Okpara University of Agriculture (NG)
as printed: B. I. Offia-Olua
C. J. Okakpu
- Michael Okpara University of Agriculture (NG)
C. M. OkparaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food Quality and Safety Studieslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.98
Nutrition, Health and Food Behaviorlevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2023 · Journal of Advances in Food Science & Technology · 2 citations
https://openalex.org/W4320715162

Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean · Sankore