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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.

Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i3623 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

Elizabeth Ugbede OhuobaFirst author
- Federal University of Technology Minna (NG)
Thomas M. Okonkwo
- University of Nigeria (NG)
Okoyeuzu Chigozie FrancisSenior author
- University of Nigeria (NG)

Fields

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

Phytase and its Applicationslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.98
Moringa oleifera research and 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 · Asian Food Science Journal · 1 citations
https://openalex.org/W4360864228

Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture · Sankore