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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.

Nutritional, Functional, Microbiological and Organoleptic Properties of Breakfast Cereals Formulated from Maize, Soybean and Carrot Flour Blends

2025European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2025/v17i31657 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

J. I. OkoyeFirst author
- Enugu State University of Science and Technology (NG)
as printed: Okoye, J. I.
Ebeh, O. C
- Enugu State University of Science and Technology (NG)
Eze, S. I.Senior author
- Federal College of Education, Kano (NG)
as printed: Eze, S. I

Fields

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

Food composition and propertieslevel 3 · 0.82
Food Industry and Aquatic Biologylevel 3 · 0.75

Sources

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

openalexseen September 9, 2026
2025 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W4407974432

Nutritional, Functional, Microbiological and Organoleptic Properties of Breakfast Cereals Formulated from Maize, Soybean and Carrot Flour Blends · Sankore