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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.

Nutrients composition, physical, microbial and sensory properties of functional cake enriched with plantain-velvet bean flours

2024World Journal of Advanced Research and ReviewsJournalOpen access

10.30574/wjarr.2024.21.2.0672 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

T.K. AdebayoFirst authorCorresponding
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: T. K Adebayo
Olufunmilayo Ajoke Idowu
- The Federal Polytechnic Offa (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: O. A Idowu
I. G LawrenceSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 0.94
Microbial Metabolites in Food Biotechnologylevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2024 · World Journal of Advanced Research and Reviews · 1 citations
https://openalex.org/W4392233115

Nutrients composition, physical, microbial and sensory properties of functional cake enriched with plantain-velvet bean flours · Sankore