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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.

Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i8736 Full text0 citations

Authors

7 authors across 2 institutions in 1 country.

Clement C. EzegbeFirst author
- Nnamdi Azikiwe University (NG)
Felix Emeka Okpalanma
- Madonna University (NG)
as printed: Felix E. Okpalanma
Sunday K. Okocha
- Nnamdi Azikiwe University (NG)
E. N. Odoh
- Nnamdi Azikiwe University (NG)
as printed: Eunice N. Odoh
J. C. Ohuche
- Nnamdi Azikiwe University (NG)
as printed: Josephine C. Ohuche
S. N. Orjiakor
- Nnamdi Azikiwe University (NG)
as printed: Sylvester N. Orjiakor
Johnwilfred C. NdulueSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Phytase and its Applicationslevel 3 · 0.98

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/W4401287955

Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull · Sankore