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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 Produced from Wheat, Sesame Seed and Pawpaw Pulp Flour Blend Using Avocado as a Fat Replacer

2025Asian Food Science JournalJournalOpen access

10.9734/afsj/2025/v24i5787 Full text0 citations

Authors

4 authors.

Awambeng, S. M.First author
- Benue State University (NG)
J. Maboh
- Benue State University (NG)
as printed: Maboh, J.
Evelyn A. Agbor
- Benue State University (NG)
as printed: Agbor, E. A.
Mercy Nneoma Ezindu-OdoemelamSenior author
- Benue State University (NG)
as printed: Ezindu-Odoemelam, M.N.

Fields

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

Food composition and propertieslevel 3 · 0.97
Food and Agricultural Scienceslevel 3 · 0.96
GABA and Rice Researchlevel 3 · 0.92

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/W4410284527

Quality Evaluation of Bread Produced from Wheat, Sesame Seed and Pawpaw Pulp Flour Blend Using Avocado as a Fat Replacer · Sankore