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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.

Effect Of Malted Mung Bean And Watermelon Rind Flours Supplementation On The Nutrient Composition, Microbiological, Physical And Sensory Properties Of Wheat Flour Bread

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.172 Full text0 citations

Authors

2 authors.

J. I. OkoyeFirst author
- Enugu State University of Science and Technology (NG)
G. N. MofunanyaSenior author
- Enugu State University of Science and Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.48
Food and Agricultural Scienceslevel 3 · 0.15
Phytoestrogen effects and researchlevel 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
2024 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7130651948

Effect Of Malted Mung Bean And Watermelon Rind Flours Supplementation On The Nutrient Composition, Microbiological, Physical And Sensory Properties Of Wheat Flour Bread · Sankore