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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.

Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours

2025Asian Food Science JournalJournalOpen access

10.9734/afsj/2025/v24i1764 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Mba OgbonnayaFirst author
- Abia State Polytechnic (NG)
- Abia State University (NG)
as printed: Ogbonnaya, M.
Gregory Onwuka
- Michael Okpara University of Agriculture (NG)
as printed: Onwuka, G. I.
Ezeama, C.F.Senior author
- Michael Okpara University of Agriculture (NG)
as printed: Ezeama, C. F.

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
Seed and Plant Biochemistrylevel 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
2025 · Asian Food Science Journal · 0 citations
https://openalex.org/W4406273628

Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours · Sankore