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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.

Quality Evaluation of Locally Produced Spaghetti Incorporated with Xanthan Gum and Whole Eggs

2025Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access

10.24925/turjaf.v13is3.3914-3920.8131 Full text0 citations

Authors

4 authors across 6 institutions in 1 country.

Yusuf Tasiu GanoFirst author
- National Agricultural Extension and Research Liaison Services (NG)
- Ahmadu Bello University (NG)
Olajoke Mofoluke Alalade
- Kano State University of Technology (NG)
Atiku, Muhammad
- Bayero University Kano (NG)
as printed: Muhammad Kano Atiku
HAKIM ATHAR HUSSAINSenior author
- Kano State Polytechnic (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: Hindu Aminu Hussain

Fields

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

Food composition and propertieslevel 3 · 0.90
Polysaccharides Composition and Applicationslevel 3 · 0.07
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 · Turkish Journal of Agriculture - Food Science and Technology · 0 citations
https://openalex.org/W4417406771

Quality Evaluation of Locally Produced Spaghetti Incorporated with Xanthan Gum and Whole Eggs · Sankore