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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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Impact of Orange-Flesh Sweet Potato Flour Incorporation on Micronutrient, Physical Characteristics, and Consumer’s Acceptability of Bread

2025Indonesian Food and Nutrition ProgressJournalOpen access

10.22146/ifnp.104582 Full text0 citations

Authors

5 authors across 4 institutions in 1 country.

Isiaka AdedokunFirst authorCorresponding
- Imo State University (NG)
as printed: Isiaka Ishola Adedokun
Peace Ekeocha
- Imo State University (NG)
W. Awoyale
- Kwara State University (NG)
as printed: Wasiu Awoyale
Agbaje Rafiu
- Kwara State Polytechnic (NG)
as printed: Rafiu Agbaje
Sekinat AbassSenior author
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Food composition and propertieslevel 3 · 0.96
Microencapsulation and Drying Processeslevel 3 · 0.00
Nuts composition and effectslevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2025 · Indonesian Food and Nutrition Progress · 0 citations
https://openalex.org/W4416565996

Impact of Orange-Flesh Sweet Potato Flour Incorporation on Micronutrient, Physical Characteristics, and Consumer’s Acceptability of Bread · Sankore