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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 assessment and microbial stability of bread produced from inclusion of commercial fish/meat fillings in dough

2025Acta periodica technologicaJournalOpen access

10.2298/apt250412026a Full text0 citations

Authors

7 authors across 4 institutions in 1 country.

Oludare AdekoyeniFirst author
- Federal University of Agriculture, Abeokuta (NG)
Adekola Adegoke
- Federal University of Agriculture, Abeokuta (NG)
L. Jafiya
- Yobe State University (NG)
as printed: Lami Jafiya
Mercy Sunday
- Yobe State University (NG)
Mercy Sunday
- Yobe State University (NG)
Sikiru Salako
- Delta State Polytechnic Ogwashi-Uku (NG)
Adeola E. AyanoSenior author
- Bells University of Technology (NG)
as printed: Adeola Ayano

Fields

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

Food composition and propertieslevel 3 · 0.95
Food Industry and Aquatic Biologylevel 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 · Acta periodica technologica · 0 citations
https://openalex.org/W4413989785

Quality assessment and microbial stability of bread produced from inclusion of commercial fish/meat fillings in dough · Sankore