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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.

Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot.

2022IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v1i1.6 Full text0 citations

Authors

3 authors.

Opeyemi Rhoda FasuaFirst author
- Federal University of Technology (NG)
Adedamola Iyioluwa Akinyede
- Federal University of Technology (NG)
Johnson Adeola AdegboyegaSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 1.00
Food Quality and Safety Studieslevel 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 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W4225317091

Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot. · Sankore