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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.

Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour

2022FUOYE Journal of Engineering and TechnologyJournalOpen access

10.46792/fuoyejet.v7i3.777 Full text2 citations

Authors

4 authors.

Folusho O. AjalaFirst author
- Ladoke Akintola University of Technology (NG)
GRACE OLUWATOYIN OGUNLAKIN
- Ladoke Akintola University of Technology (NG)
as printed: Grace O. Ogunlakin
G.O. Babarinde
- Ladoke Akintola University of Technology (NG)
as printed: Grace O. Babarinde
James A. AdeyanjuSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Fungal Biology and Applicationslevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 0.98
Phytochemicals and Antioxidant Activitieslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · FUOYE Journal of Engineering and Technology · 2 citations
https://openalex.org/W4297138432

Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour · Sankore