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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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Comparative assessment of microbial, proximate and sensory quality of bread produced from all-purpose flour and a blend of locally made flour

2023Proceedings of the Nigerian Academy of ScienceJournalOpen access

10.57046/qdpe7729 Full text1 citations

Authors

3 authors.

Augustine Ebele MbachuFirst author
- Nnamdi Azikiwe University (NG)
as printed: Augustine Mbachu
Joy Chukwudozie
- Nnamdi Azikiwe University (NG)
N.A MbachuSenior author
- Nnamdi Azikiwe University (NG)
as printed: Nancy Mbachu

Fields

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

Food composition and propertieslevel 3 · 1.00
Nutritional Studies and Dietlevel 3 · 0.98
Phytase and its 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
2023 · Proceedings of the Nigerian Academy of Science · 1 citations
https://openalex.org/W4317531637

Comparative assessment of microbial, proximate and sensory quality of bread produced from all-purpose flour and a blend of locally made flour · Sankore