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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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EVALUATION OF BAKING QUALITY OF BREAD FROM COMPOSITE MIXTURE OF WHEAT FLOUR AND P-GLABRA SEED FLOUR

2024FUDMA Journal of SciencesJournalOpen access

10.33003/fjs-2024-0801-2149 Full text1 citations

Authors

6 authors across 4 institutions in 1 country.

Mustapha Yusuf DaudaFirst author
- The Federal Polytechnic, Ado-Ekiti (NG)
Dorcas Isaac
- The Federal Polytechnic, Ado-Ekiti (NG)
Sani Abubakar Jumare
- The Federal Polytechnic, Ado-Ekiti (NG)
Sharfaddeen Shehu
- Sa'adatu Rimi College of Education (NG)
Aliyu Abdullahi Maru
- Kano State University of Technology (NG)
Alabi O. AkintoyeseSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 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
2024 · FUDMA Journal of Sciences · 1 citations
https://openalex.org/W4392653619

EVALUATION OF BAKING QUALITY OF BREAD FROM COMPOSITE MIXTURE OF WHEAT FLOUR AND P-GLABRA SEED FLOUR · Sankore