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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 Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i12689 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

S. U. AlugwuFirst author
- Enugu State University of Science and Technology (NG)
as printed: Samson Ugochukwu Alugwu
Brenda Unoma Alugwu
- Enugu State University of Science and Technology (NG)
Florence O. IfeanyiezeSenior author
- University of Nigeria (NG)
as printed: Florence Obiageli Ifeanyieze

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.99
Food composition and propertieslevel 3 · 0.98
African Botany and Ecology Studieslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2023 · Asian Food Science Journal · 2 citations
https://openalex.org/W4390755838

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean · Sankore