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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.

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

2024Food Science and Applied BiotechnologyJournalOpen access

10.30721/fsab2024.v7.i1.347 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Roseline N. AttaugwuFirst author
- Kogi State University (NG)
as printed: Roseline Nwabugo Attaugwu
Ekpeno Sunday Ukpong
- Madonna University (NG)
J. I. Anyadioha
as printed: Josephat Ikechukwu Anyadioha
Mary Isi AgbiSenior author
- Madonna University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.80
Food and Agricultural Scienceslevel 3 · 0.69

Sources

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

openalexseen September 9, 2026
2024 · Food Science and Applied Biotechnology · 0 citations
https://openalex.org/W4392961831

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies · Sankore