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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.

QUALITY EVALUATION OF BREAD MADE FROM SWEET POTATOES AND WHEAT COMPOSITE FLOUR

2025FUDMA Journal of SciencesJournalOpen access

10.33003/fjs-2025-0902-2647 Full text0 citations

Authors

4 authors across 5 institutions in 1 country.

Olumuyiwa Adekanmbi BabarinsaFirst author
- Mountain Top University (NG)
as printed: Olumuyiwa Babarinsa
Oladotun O. Oguntoyinbo
- Lagos State University (NG)
as printed: Oladotun Oguntoyinbo
Victor Effiong
- Lagos State University of Science and Technology (NG)
Ibijoke OtesileSenior author
- Kwara State Polytechnic (NG)
- Kwara State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2025 · FUDMA Journal of Sciences · 0 citations
https://openalex.org/W4408146961

QUALITY EVALUATION OF BREAD MADE FROM SWEET POTATOES AND WHEAT COMPOSITE FLOUR · Sankore