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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.

Comparative Study of the Proximate and Sensory Properties of Bread Brands Produced in Akure, Ondo State, Nigeria

2025Journal of Home Economics ResearchJournalOpen access

10.66731/jher.v32i1.552 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Ibidapo AdebayoFirst author
- Federal University Oye Ekiti (NG)
as printed: Ibidapo N. Adebayo
Abioye Adedipe
- Federal University of Agriculture, Abeokuta (NG)
Olakunle, M. OrimayeSenior author
- University of Ibadan (NG)

Fields

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

Food composition and propertieslevel 3 · 0.28
Sensory Analysis and Statistical Methodslevel 3 · 0.14
Phytase and its Applicationslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2025 · Journal of Home Economics Research · 0 citations
https://openalex.org/W7160181852

Comparative Study of the Proximate and Sensory Properties of Bread Brands Produced in Akure, Ondo State, Nigeria · Sankore