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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.

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i6717 Full text1 citations

Authors

7 authors across 2 institutions in 1 country.

J. MabohFirst author
- Benue State University (NG)
as printed: Maboh, J.
M. I. Yusufu
- Benue State University (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: Yusufu, M. I.
Awambeng, S. M.
- Benue State University (NG)
Evelyn A. Agbor
- Benue State University (NG)
as printed: Agbor, E. A.
Konsum, L. K.
- Benue State University (NG)
Mercy Nneoma Ezindu-Odoemelam
- Benue State University (NG)
as printed: Ezindu-Odoemelam, M.N.
Yakum, N. K.Senior author
- Benue State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · Asian Food Science Journal · 1 citations
https://openalex.org/W4397033889

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics · Sankore