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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.

Sensory Qualities, Nutritional Properties and Glycaemic Indices of Biscuits Produced from Processed Fonio Millet Flour

2024Tropical Journal of Phytochemistry and Pharmaceutical SciencesJournalOpen access

10.26538/tjpps/v3i1.2 Full text2 citations

Authors

5 authors across 3 institutions in 2 countries.

Kate E. NwokochaFirst author
- University of Ibadan (NG)
Ganiyu Oboh
- Federal University of Technology (NG)
Ayokunle Olubode Ademosun
as printed: Ayokunle O. Ademosun
Stephen Adeniyi Adefegha
- Federal University of Technology (NG)
as printed: Stephen A. Adefegha
Afolabi Akintunde AkindahunsiSenior author
- Federal University of Technology (NG)
as printed: Afolabi A. Akindahunsi

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.98
Agricultural and Food Scienceslevel 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 · Tropical Journal of Phytochemistry and Pharmaceutical Sciences · 2 citations
https://openalex.org/W4391572615

Sensory Qualities, Nutritional Properties and Glycaemic Indices of Biscuits Produced from Processed Fonio Millet Flour · Sankore