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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.

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

2023European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2023/v15i111360 Full text1 citations

Authors

3 authors across 3 institutions in 1 country.

Fayomi, O. I.First author
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
Anadi, V. N.
- Federal College of Education, Kano (NG)
- Benue State University (NG)
Faasema, J. J.Senior author
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Moringa oleifera research and applicationslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4388847258

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours · Sankore