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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.

Physiochemical and Consumer Acceptability of Biscuit Produced from Wheat and African Oil Bean Flour Blends

2025International journal of research and scientific innovationJournalOpen access

10.51244/ijrsi.2025.120800318 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

D. A. OloyeFirst author
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: Oloye, D. A.
Oluwafemi, T. N.
- The Federal Polytechnic, Ado-Ekiti (NG)
Olabisi Christiana Famojuro-Olusegun
- Kwara State Polytechnic (NG)
as printed: Famojuro-Olusegun, O. C.
Oloye, P. O.Senior author
- Olusegun Agagu University of Science and Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
Phytase and its Applicationslevel 3 · 0.97
Nuts composition and effectslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2025 · International journal of research and scientific innovation · 0 citations
https://openalex.org/W4415009855

Physiochemical and Consumer Acceptability of Biscuit Produced from Wheat and African Oil Bean Flour Blends · Sankore