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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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What we cover

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, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)

2025Asian Journal of Advanced Research and ReportsJournalOpen access

10.9734/ajarr/2025/v19i101180 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

J. I. OkoyeFirst author
- Enugu State University of Science and Technology (NG)
as printed: Okoye, J. I.
Opoke, M. M.
- Ebonyi State University (NG)
P. C. UkeSenior author
- Enugu State University of Science and Technology (NG)
as printed: Uke, P. C.

Fields

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

Food composition and propertieslevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.97
Phytoestrogen effects and researchlevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2025 · Asian Journal of Advanced Research and Reports · 0 citations
https://openalex.org/W4414967561

Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus) · Sankore