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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.

Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched with Chicken Egg and Its Fractions

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i1847 Full text0 citations

Authors

2 authors.

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

Fields

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

Food composition and propertieslevel 3 · 0.45
Proteins in Food Systemslevel 3 · 0.18
Food Drying and Modelinglevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · Asian Food Science Journal · 0 citations
https://openalex.org/W7124688572

Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched with Chicken Egg and Its Fractions · Sankore