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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.

Proximate composition and sensory properties of whole-wheat flour and chicken egg-based extruded snacks

2025Science World JournalJournalOpen access

10.4314/swj.v20i3.52 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Oluchukwu M.M. NwadiFirst author
as printed: M.M. Nwadi Oluchukwu
Stephen A. Fagbemi
- University of Nigeria (NG)
as printed: Stephen A Fagbemi
Thomas M. OkonkwoSenior author
- Kaduna State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.92
Proteins in Food Systemslevel 3 · 0.04
Seed and Plant Biochemistrylevel 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 · Science World Journal · 0 citations
https://openalex.org/W4417314151

Proximate composition and sensory properties of whole-wheat flour and chicken egg-based extruded snacks · Sankore