Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties

2022International Journal of Food Engineering and TechnologyJournalOpen access

10.11648/j.ijfet.20220601.13 Full text1 citations

Authors

2 authors across 2 institutions in 1 country.

Irine MengenehFirst author
- Benue State University (NG)
Charles Chukwuma AriahuSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Food composition and propertieslevel 3 · 0.97
Food and Agricultural Scienceslevel 3 · 0.94
Polysaccharides Composition and Applicationslevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Food Engineering and Technology · 1 citations
https://openalex.org/W4290718064

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties · Sankore