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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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Effects of Processing Methods on the Physicochemical and Nutritional Quality of Blended Flours from Locally Sourced Ingredients for Complementary Foods

2026Tropical Journal of Natural Product ResearchJournalOpen access

10.26538/tjnpr/v10i3.59 Full text0 citations

Authors

4 authors across 2 institutions in 2 countries.

Solomon IdowuFirst author
- Federal University of Technology Minna (NG)
as printed: Solomon A. Idowu
Alexander Ikechukwu Ajai
- Federal University of Technology Minna (NG)
as printed: Alexander I. Ajai
Caleb Maina Yakubu
- Federal University of Technology Minna (NG)
as printed: Caleb M. Yakubu
Antoine T. Edzili-AwonoSenior author
- Université de Yaoundé I (CM)

Fields

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

Food Quality and Safety Studieslevel 3 · 0.20
Food composition and propertieslevel 3 · 0.09
Sensory Analysis and Statistical Methodslevel 3 · 0.05

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 24, 2026
2026 · Tropical Journal of Natural Product Research · 0 citations
https://openalex.org/W7149573487

Effects of Processing Methods on the Physicochemical and Nutritional Quality of Blended Flours from Locally Sourced Ingredients for Complementary Foods · Sankore