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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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Nutritional, Physical and Sensory Qualities of Gluten-Free Biscuits Made from Orange-Flesh Sweet Potato and Okara Composite Flour

2025Food Science and ProcessingJournalOpen access

10.53941/fsp.2025.100007 Full text0 citations

Authors

4 authors.

Folake HenshawFirst author
- Federal University of Agriculture, Abeokuta (NG)
as printed: Folake Olayinka Henshaw
Grace Chisom Okeosisi
- Federal University of Agriculture, Abeokuta (NG)
Ganiyat Olatunde
- Federal University of Agriculture, Abeokuta (NG)
as printed: Ganiyat Olayinka Olatunde
Ibiyemi OlayiwolaSenior author
- Federal University of Agriculture, Abeokuta (NG)
as printed: Ibiyemi Olasunbo Olayiwola

Fields

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

Food composition and propertieslevel 3 · 0.95
Nuts composition and effectslevel 3 · 0.00
Food Industry and Aquatic Biologylevel 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 · Food Science and Processing · 0 citations
https://openalex.org/W4417313763

Nutritional, Physical and Sensory Qualities of Gluten-Free Biscuits Made from Orange-Flesh Sweet Potato and Okara Composite Flour · Sankore