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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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Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour

2024IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v3i1.38 Full text2 citations

Authors

3 authors.

Patience C. Obinna-EchemFirst author
- Rivers State University (NG)
as printed: Patience Chisa Obinna-Echem
Allbright Ovuchimeru Amadi
- Rivers State University (NG)
as printed: Allbright O. Amadi
Siyeofori A OganSenior author
- Rivers State University (NG)

Fields

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

Botany, Ecology, and Taxonomy Studieslevel 3 · 0.99
Phytochemical and Pharmacological Studieslevel 3 · 0.97
Food composition and propertieslevel 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
2024 · IPS Journal of Nutrition and Food Science · 2 citations
https://openalex.org/W4391551963

Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour · Sankore