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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.

Sensory Attributes and Proximate Composition of Enriched Cookies Made from Blends of Maize, Millet and Crayfish

2023Journal For Family & Society ResearchJournalOpen access

10.66043/jfsr.v2i1.46 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

W.O JohnsonFirst author
- University of Ilorin (NG)
S.A Tijani
- University of Ilorin (NG)
B.U. Anaegbo
- University of Ibadan (NG)
ADEBISI, T.T.Senior author
- University of Ilorin (NG)
as printed: T.T Adebisi

Fields

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

Food composition and propertieslevel 3 · 0.22
Food and Agricultural Scienceslevel 3 · 0.22
Food Science and Nutritional Studieslevel 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
2023 · Journal For Family & Society Research · 0 citations
https://openalex.org/W7129014043

Sensory Attributes and Proximate Composition of Enriched Cookies Made from Blends of Maize, Millet and Crayfish · Sankore