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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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QUALITY EVALUATION OF SHORTBREAD BISCUITS PRODUCED FROM WATER YAM-WHEAT FLOUR BLENDS

2022FUDMA Journal of Agriculture and Agricultural TechnologyJournalOpen access

10.33003/jaat.2021.0702.048 Full text2 citations

Authors

6 authors across 3 institutions in 2 countries.

S. C. UbborFirst author
- Michael Okpara University of Agriculture (NG)
as printed: S. C. UBBOR
J. I. EKEH
Ejechi, M.
- National Root Crops Research Institute (NG)
as printed: M. E. EJECHI
J. NDIFE
- National Root Crops Research Institute (NG)
O. E AGWO
B. N IGUHSenior author

Fields

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

Food composition and propertieslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2022 · FUDMA Journal of Agriculture and Agricultural Technology · 2 citations
https://openalex.org/W4281733283

QUALITY EVALUATION OF SHORTBREAD BISCUITS PRODUCED FROM WATER YAM-WHEAT FLOUR BLENDS · Sankore