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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.

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development [pdf]

2022Acta Scientiarum Polonorum Technologia AlimentariaJournalOpen access

10.17306/j.afs.2022.1066 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

Florence A. BelloFirst authorCorresponding
- University of Uyo (NG)
as printed: Florence Abolaji Bello
Babatunde S. Oladeji
- University of Calabar (NG)
as printed: Babatunde Stephen Oladeji
Precious Samuel AkpanSenior author
- University of Uyo (NG)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.98
GABA and Rice Researchlevel 3 · 0.96
Cassava research and cyanidelevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2022 · Acta Scientiarum Polonorum Technologia Alimentaria · 2 citations
https://openalex.org/W4391840227

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development [pdf] · Sankore