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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.

Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour

2023IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v2i2.24 Full text1 citations

Authors

3 authors across 3 institutions in 2 countries.

Oladotun O. OguntoyinboFirst author
- Lagos State University (NG)
as printed: Oladotun Olakanmi Oguntoyinbo
John A. V. Olumurewa
- Federal University of Technology (NG)
as printed: J. A. V. Olumurewa
Olufunmilayo Sade OmobaSenior author
- Federal University of Technology (NG)
as printed: O. S. Omoba

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Consumer Attitudes and Food Labelinglevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · IPS Journal of Nutrition and Food Science · 1 citations
https://openalex.org/W4386296223

Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour · Sankore