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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 MADE FROM WHEAT-MAIZE FLOUR BLENDS FORTIFIED WITH SOYBEANS

2025Journal of Systematic and Modern Science ResearchJournalOpen access

10.70382/bejsmsr.v8i9.011 Full text0 citations

Authors

3 authors.

EJIM, M. N.First author
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: EJIM, M.N
B. A. OMACHI
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: OMACHI, B.A
EJIM, K. OSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: EJIM, K.O

Fields

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

Food composition and propertieslevel 3 · 0.98
Food Industry and Aquatic Biologylevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2025 · Journal of Systematic and Modern Science Research · 0 citations
https://openalex.org/W4412103352

PROXIMATE AND SENSORY PROPERTIES OF BISCUITS MADE FROM WHEAT-MAIZE FLOUR BLENDS FORTIFIED WITH SOYBEANS · Sankore