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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.

Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite

2024Journal of applied science and environmental managementJournalOpen access

10.4314/jasem.v28i2.7 Full text1 citations

Authors

4 authors.

Taiwo O. OlurinFirst author
as printed: T. O. Olurin
O. A. B. Ogunmoyela
S. I. Okuofu
- Bells University of Technology (NG)
Oluwapelumi Micheal AjiboyeSenior author
- Bells University of Technology (NG)
as printed: O. Ajiboye

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.99
Food composition and propertieslevel 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 · Journal of applied science and environmental management · 1 citations
https://openalex.org/W4393043284

Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite · Sankore