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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.

Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour Blends

2026Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2026/v13i210516 Full text0 citations

Authors

4 authors across 3 institutions in 2 countries.

Vachefon Heuvey ForwoukehFirst author
- University of Bamenda (CM)
Julius Amove
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
Konsum Linda Kemjie
- Benue State University (NG)
Kelly Ndombow YakumSenior author
- University of Bamenda (CM)

Fields

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

Food composition and propertieslevel 3 · 0.85
Seed and Plant Biochemistrylevel 3 · 0.02
Coconut Research and Applicationslevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2026 · Journal of Advances in Food Science & Technology · 0 citations
https://openalex.org/W7155239163

Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour Blends · Sankore