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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.

Physico-Chemical and Sensory Evaluation of Cookies from Arrowroot Starch Enriched With Malted Soybean Flour

2025International Journal of Research and Innovation in Applied ScienceJournalOpen access

10.51584/ijrias.2025.1010000032 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Dorcas Nguemo KundamFirst author
- Benue State University (NG)
Member Aondona
- University of Mkar (NG)
Happiness Nguvan OrjimeSenior author
- University of Mkar (NG)

Fields

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

Food composition and propertieslevel 3 · 0.52
Botanical Research and Applicationslevel 3 · 0.05
Food Science and Nutritional Studieslevel 3 · 0.04

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 Innovation in Applied Science · 0 citations
https://openalex.org/W4415741397

Physico-Chemical and Sensory Evaluation of Cookies from Arrowroot Starch Enriched With Malted Soybean Flour · Sankore