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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.

Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

2022European Journal of Agriculture and Food SciencesJournalOpen access

10.24018/ejfood.2022.4.6.549 Full text2 citations

Authors

6 authors.

Christian Chukwuma Sydney OrluFirst author
- Rivers State University (NG)
Christian Chukwuma Sydney OrluFirst author
- Rivers State University (NG)
Ohwesiri Monday Akusu
- Rivers State University (NG)
Gabriel Orji Wordu
- Rivers State University (NG)
Gabriel Orji Wordu
- Rivers State University (NG)
Bariwere Samuel ChiborSenior author
- Rivers State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.93
Banana Cultivation and Researchlevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Agriculture and Food Sciences · 2 citations
https://openalex.org/W4310295307

Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger · Sankore