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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.

Physio-chemical and Sensory Attributes of Cookies Produced from Composite Flour Blends of Modified ‘Gbache’ and Soybean

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i4866 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

P. AkaakaseFirst author
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
Ahure Dinnah
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: D. Ahure
T. A. DendeghSenior author
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.38
Polysaccharides Composition and Applicationslevel 3 · 0.10
Food composition and propertieslevel 3 · 0.09

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/W7148873328

Physio-chemical and Sensory Attributes of Cookies Produced from Composite Flour Blends of Modified ‘Gbache’ and Soybean · Sankore