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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.

Proximate and Sensory Properties of Biscuits from Wheat and Processed African Yam Bean Seed Composite Flour

2025JournalOpen access

10.9734/ajfrn/2025/v4i2253 Full text0 citations

Authors

4 authors.

Ilomuanya, V.MFirst author
- Imo State University (NG)
Kabuo, C.O.
- Imo State University (NG)
F. N. Ehirim
- Imo State University (NG)
as printed: Ehirim, F.C.
B C NwokekeSenior author
- Imo State University (NG)
as printed: Nwokeke, B.C

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2025 · 0 citations
https://openalex.org/W4409184301

Proximate and Sensory Properties of Biscuits from Wheat and Processed African Yam Bean Seed Composite Flour · Sankore