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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.

Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i51420 Full text2 citations

Authors

2 authors across 2 institutions in 1 country.

Dele Ayorinde OlowookereFirst author
- Ekiti State University (NG)
Malomo Sunday AbiodunSenior author
- Federal University of Technology (NG)
as printed: Sunday Abiodun Malomo

Fields

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

Food composition and propertieslevel 3 · 0.89

Sources

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

openalexseen September 9, 2026
2024 · European Journal of Nutrition & Food Safety · 2 citations
https://openalex.org/W4395049580

Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends · Sankore