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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.

Evaluation of Functional and Pasting Properties of Wheat–Malted Sorghum Flour Blends

2025African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.020.01029 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Edoama Emmanuel IkpattFirst author
- Akwa Ibom State University (NG)
- University of Uyo (NG)
Sunday Peter UkwoSenior author
- Akwa Ibom State University (NG)
- University of Uyo (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Food Industry and Aquatic Biologylevel 3 · 0.93
Seed and Plant Biochemistrylevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2025 · African Journal of Agricultural Science and Food Research · 0 citations
https://openalex.org/W4415104673

Evaluation of Functional and Pasting Properties of Wheat–Malted Sorghum Flour Blends · Sankore