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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.

Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions

2024Asian Journal of Advanced Research and ReportsJournalOpen access

10.9734/ajarr/2024/v18i6652 Full text1 citations

Authors

8 authors across 5 institutions in 2 countries.

Ernest Eguono EmojorhoFirst author
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Marian Reuben-Okoye
- Delta State Polytechnic Ogwashi-Uku (NG)
Agnes Aphiar
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Adaora Nwosu
- University of Nigeria (NG)
as printed: Adaora Ngozi Nwosu
Maryann Nkemakonam Anene
- Nnamdi Azikiwe University (NG)
Eseoghene Avbundiogba
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Titus Onucheojo Ochimana
- University of Nigeria (NG)
Lauretta D. EkpekpoSenior author
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)

Fields

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

Food composition and propertieslevel 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
2024 · Asian Journal of Advanced Research and Reports · 1 citations
https://openalex.org/W4394884228

Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions · Sankore