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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.

Functional and Nutritional Properties of Biscuits Made from Refined Wheat and Mallotus subulatus Composite Flours

2026European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2026/v18i11929 Full text0 citations

Authors

4 authors across 4 institutions in 2 countries.

Moses Ayodele OjoFirst author
- Ladoke Akintola University of Technology (NG)
Akeem Olayemi Raji
- Kwara State University (NG)
Ramal Ahmed Mustafa
Olubunmi Dupe AlabiSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.91
Nanocomposite Films for Food Packaginglevel 3 · 0.01
Polysaccharides Composition and Applicationslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W7119534233

Functional and Nutritional Properties of Biscuits Made from Refined Wheat and Mallotus subulatus Composite Flours · Sankore