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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.

Whole Wheat and Egg-Based Extruded Snacks: Evaluation of Antioxidants and Micronutrients

2026HAL (Le Centre pour la Communication Scientifique Directe)Journal

0 citations

Authors

2 authors.

O. M. M. NwadiFirst author
- University of Nigeria (NG)
as printed: M. M. Nwadi, O
Thomas M. OkonkwoSenior author
- University of Nigeria (NG)
as printed: M. Okonkwo, T

Fields

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

Food composition and propertieslevel 3 · 0.46
Food Science and Nutritional Studieslevel 3 · 0.04
Proteins in Food Systemslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
https://openalex.org/W7124672199

Whole Wheat and Egg-Based Extruded Snacks: Evaluation of Antioxidants and Micronutrients · Sankore