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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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Use of D-Optimal Mixture Design in Optimizing the Quality Characteristics of Refined Wheat-Soybean-Oyster Meat Powder Composite Flour

2025Journal of Food and Nutrition SciencesJournalOpen access

10.11648/j.jfns.20251306.12 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Wilson Tamunotonye OrunabokaFirst author
- University of Port Harcourt (NG)
as printed: Wilson Orunaboka
Sulaimon KosokoSenior authorCorresponding
- Federal Institute of Industrial Research Oshodi (NG)

Fields

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

Food composition and propertieslevel 3 · 0.19
Food Drying and Modelinglevel 3 · 0.19
Microencapsulation and Drying Processeslevel 3 · 0.09

Sources

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

openalexseen September 9, 2026
2025 · Journal of Food and Nutrition Sciences · 0 citations
https://openalex.org/W4416904776

Use of D-Optimal Mixture Design in Optimizing the Quality Characteristics of Refined Wheat-Soybean-Oyster Meat Powder Composite Flour · Sankore