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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.

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

2023Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2023.165 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Peter Isah AkuborFirst author
- Kwararafa University (NG)
- Benue State University (NG)
as printed: Peter Isah AKUBOR
Saa-Aondo Patrick SHABU
- Kwararafa University (NG)
Goodluck Obioma OKEREKE
Aaron Mutlong Amak DamakSenior author
- Kwararafa University (NG)
- Benue State University (NG)
as printed: Aaron Mutlong Amak DAMAK

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Microencapsulation and Drying Processeslevel 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 · Research Journal of Food Science and Nutrition · 1 citations
https://openalex.org/W4396557582

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate · Sankore