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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 of instant rice-groundnut porridge flour mix: effect of processing method on functional and nutritional properties

2026Journal of Food Science and TechnologyJournal

10.1007/s13197-026-06743-3 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Maryam Mohammed MaudeFirst authorCorresponding
- Ibrahim Badamasi Babangida University (NG)
- Federal University of Technology Minna (NG)
Buliyaminu Adegbemiro Alimi
- Federal University of Technology Minna (NG)
Mofoluwaso O. Ojo
- Federal University of Technology Minna (NG)
as printed: Mofoluwaso Olufunmilola Ojo
Ocheme Boniface OchemeSenior author
- Federal University of Technology Minna (NG)

Fields

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

Food composition and propertieslevel 3 · 0.77
Proteins in Food Systemslevel 3 · 0.05
Food Drying and Modelinglevel 3 · 0.03

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 Food Science and Technology · 0 citations
https://openalex.org/W7163265806

Development of instant rice-groundnut porridge flour mix: effect of processing method on functional and nutritional properties · Sankore