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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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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.

Physical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads

2022IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v1i2.13 Full text0 citations

Authors

3 authors.

C.A. NwachukwuFirst authorCorresponding
- Imo State University (NG)
as printed: C. A. Nwachukwu
E. C. NwanekeziSenior author
- Imo State University (NG)
E. C. NwanekeziSenior author
- Imo State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Agricultural and Food Scienceslevel 3 · 0.94

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/W4303418529

Physical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads · Sankore