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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.

Evaluation of Macronutrients, Functional Properties of Composite Flour and Sensory Properties of the Developed Biscuits

2025European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2025/v17i11618 Full text2 citations

Authors

7 authors across 2 institutions in 1 country.

Igbagboyemi A. DeniranFirst author
- Ladoke Akintola University of Technology (NG)
as printed: Deniran, Igbagboyemi Adesola
Omitola, Azeezat Bukola
- Ladoke Akintola University of Technology (NG)
Akindele Olubukola Olubunmi
- Ladoke Akintola University of Technology (NG)
Ogundele Asisat Adedoyin
- Ladoke Akintola University of Technology (NG)
Balogun Olanike Olubunmi
- Lead City University (NG)
Fawole Abisola Omotola
- Lead City University (NG)
Ogunlakin Grace OluwatoyinSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Nutritional Studies and Dietlevel 3 · 0.85
Food Industry and Aquatic Biologylevel 3 · 0.83
Food composition and propertieslevel 3 · 0.78

Sources

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

openalexseen September 9, 2026
2025 · European Journal of Nutrition & Food Safety · 2 citations
https://openalex.org/W4406181063

Evaluation of Macronutrients, Functional Properties of Composite Flour and Sensory Properties of the Developed Biscuits · Sankore