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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.

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i2696 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

R. I. VihishimaFirst author
- Benue State University (NG)
M. I. Yusufu
- Benue State University (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
C.A. AdahSenior author
- Benue State University (NG)
as printed: C. A. Adah

Fields

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

Food composition and propertieslevel 3 · 0.96
Food and Agricultural Scienceslevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2024 · Asian Food Science Journal · 0 citations
https://openalex.org/W4391896834

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties · Sankore