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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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Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato

2023American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v2i2.1825 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

William Adebisi OlosundeFirst author
- Michael Okpara University of Agriculture (NG)
T. Paul
- University of Uyo (NG)
as printed: Tosin Paul
Orua O AntiaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food composition and propertieslevel 3 · 0.84

Sources

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

openalexseen September 9, 2026
2023 · American Journal of Food Science and Technology · 2 citations
https://openalex.org/W4387133257

Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato · Sankore