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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.

Chemical Composition, Functional Properties and Consumer Acceptability of Cookies Produced from Blends of Wheat, Orange Fleshed Sweet Potato and Pawpaw Flours

2025Sahel Journal of Life Sciences FUDMAJournalOpen access

10.33003/sajols-2025-0302-09 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

D. C. ArukweFirst author
- Michael Okpara University of Agriculture (NG)
J. N. Okoli
- Nnamdi Azikiwe University (NG)
C.A. Nwachukwu
- Imo State University (NG)
as printed: C. A. Nwachukwu
A. L. KenechukwuSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food Industry and Aquatic Biologylevel 3 · 0.78
Food Quality and Safety Studieslevel 3 · 0.74
Freezing and Crystallization Processeslevel 3 · 0.73

Sources

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

openalexseen September 9, 2026
2025 · Sahel Journal of Life Sciences FUDMA · 0 citations
https://openalex.org/W4412385285

Chemical Composition, Functional Properties and Consumer Acceptability of Cookies Produced from Blends of Wheat, Orange Fleshed Sweet Potato and Pawpaw Flours · Sankore