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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.

Quality Characteristics of Wheat Flour and Fermented Watermelon Seed Flour Blends

2026Kwaghe International Journal of Sciences and TechnologyJournalOpen access

10.58578/kijst.v3i1.9397 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Abubakar UmmulkhairuFirst author
Akubor P. I
as printed: Akubor P. I.
Rabiu Ibrahim Ajiya
- Kwararafa University (NG)
- Taraba State University (NG)
Adamu Hamsatu SaniSenior author
- Taraba State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.89
GABA and Rice Researchlevel 3 · 0.01
Advances in Cucurbitaceae 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
2026 · Kwaghe International Journal of Sciences and Technology · 0 citations
https://openalex.org/W7147635448

Quality Characteristics of Wheat Flour and Fermented Watermelon Seed Flour Blends · Sankore