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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.

Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption

2022RePEc: Research Papers in EconomicsJournalOpen access

10.5281/zenodo.7070683 Full text1 citations

Authors

3 authors across 3 institutions in 1 country.

Chidiebere NWAKANMAFirst author
- University of Port Harcourt (NG)
- Rivers State University (NG)
as printed: Nwakanma, Chidiebere Immaculeta
Obinwa, Ezinne Prisca
- University of Port Harcourt (NG)
- Rivers State University (NG)
Patricia Etuna MbahSenior author
- Michael Okpara University of Agriculture (NG)
as printed: Mbah, Patricia Etuna

Fields

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

Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · RePEc: Research Papers in Economics · 1 citations
https://openalex.org/W4297801062

Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption · Sankore