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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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Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours

2025Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2025.101092 Full text0 citations

Authors

3 authors.

Oluwakemi Florence FalanaFirst authorCorresponding
- Federal University of Technology (NG)
Malomo Sunday Abiodun
- Federal University of Technology (NG)
as printed: Sunday Abiodun Malomo
Oluwole Steve IjarotimiSenior author
- Federal University of Technology (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
Phytase and its Applicationslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2025 · Food Chemistry Advances · 0 citations
https://openalex.org/W4413756169

Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours · Sankore