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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.

Selected engineering and sensory properties of baked products prepared from composite wheat-sologold sweet potato flour

2024Poljoprivredna tehnikaJournalOpen access

10.5937/poljteh2401105p Full text1 citations

Authors

3 authors across 5 institutions in 3 countries.

Paul TosinFirst author
- Michael Okpara University of Agriculture (NG)
William Adebisi Olosunde
as printed: William Olosunde
Antia OkonSenior author
- University of Uyo (NG)

Fields

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

Nutrition and Health Studieslevel 3 · 0.99
Freezing and Crystallization Processeslevel 3 · 0.96
Consumer Attitudes and Food Labelinglevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2024 · Poljoprivredna tehnika · 1 citations
https://openalex.org/W4393105316

Selected engineering and sensory properties of baked products prepared from composite wheat-sologold sweet potato flour · Sankore