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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.

Chemical Composition and Storage Stability of Crunchy Snacks Produced from Corn, Red Kidney Beans and Onion Flour

2024IPS Journal of Applied Microbiology and BiotechnologyJournalOpen access

10.54117/ijamb.v3i1.19 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Omolara R. AdegbankeFirst author
- Federal University of Technology (NG)
T. O. Aduewa
- Federal University of Technology (NG)
as printed: Taiwo Oluwafemi Aduewa
S. A. Fatounde
- Ondo State Primary Health Care Development Board (NG)
- Development Research and Projects Centre (NG)
as printed: Samuel Ayodele Fatounde
Ilesanmi Sunday AdelusiSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.41

Sources

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

openalexseen September 9, 2026
2024 · IPS Journal of Applied Microbiology and Biotechnology · 0 citations
https://openalex.org/W4400882634

Chemical Composition and Storage Stability of Crunchy Snacks Produced from Corn, Red Kidney Beans and Onion Flour · Sankore