Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea

2023Journal of Agriculture and Food SciencesJournalOpen access

10.4314/jafs.v21i1.10 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

D. C. ArukweFirst authorCorresponding
- Imo State University (NG)
- Michael Okpara University of Agriculture (NG)
V. C. Ezeocha
C. D. OsiSenior author

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.96

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 Agriculture and Food Sciences · 1 citations
https://openalex.org/W4386547754

Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea · Sankore