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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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What we cover

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.

Nutritional and Organoleptic Properties of Cookies Produced from Yellow Maize (Zea mays), Ugbogulu (Cucurbita pepo) and Soybean (Glycine max) Flour Blends

2026Food Science and TechnologyJournalOpen access

10.13189/fst.2026.140102 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Lilian Nkem NwokochaFirst author
- Delta State Polytechnic Ogwashi-Uku (NG)
Anne Edima-NyahSenior author
- University of Uyo (NG)
as printed: Anne Peter Edima-Nyah

Fields

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

Food composition and propertieslevel 3 · 0.88
Seed and Plant Biochemistrylevel 3 · 0.02
Proteins in Food Systemslevel 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 · Food Science and Technology · 0 citations
https://openalex.org/W7127988484

Nutritional and Organoleptic Properties of Cookies Produced from Yellow Maize (Zea mays), Ugbogulu (Cucurbita pepo) and Soybean (Glycine max) Flour Blends · Sankore