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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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Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i121608 Full text1 citations

Authors

8 authors.

John Praise AlimiFirst author
- Nigerian Stored Products Research Institute (NG)
John Praise AlimiFirst author
- Nigerian Stored Products Research Institute (NG)
Abubakar Adegboyega Akanni
- Nigerian Stored Products Research Institute (NG)
Aina J. A.
- Nigerian Stored Products Research Institute (NG)
as printed: Joseph Alaba Aina
Adenike Rukayat Ashonibare
- Nigerian Stored Products Research Institute (NG)
Amazing Grace Kurrah
- Nigerian Stored Products Research Institute (NG)
Newman Festus Okparavero
- Nigerian Stored Products Research Institute (NG)
Okunade OyeoluwaSenior author
- Nigerian Stored Products Research Institute (NG)
as printed: Samson Oladipo Okunade

Fields

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

Food composition and propertieslevel 3 · 0.98
Agricultural pest management studieslevel 3 · 0.97
Phytase and its Applicationslevel 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 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4405671204

Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea) · Sankore