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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.

Nutritional evaluation of fortified bread from soy-cheese, pineapple and wheat blends

2025BIO Web of ConferencesPublicationOpen access

10.1051/bioconf/202518701005 Full text0 citations

Authors

3 authors across 2 institutions in 2 countries.

Folake Idowu-AdebayoFirst author
Mercellina Adetutu Oyelade
- Federal University Oye Ekiti (NG)
Kunle OniSenior author
- Federal University Oye Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Nutritional Studies and Dietlevel 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 · BIO Web of Conferences · 0 citations
https://openalex.org/W4414215271

Nutritional evaluation of fortified bread from soy-cheese, pineapple and wheat blends · Sankore