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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.

Consumer Acceptability and Quality of Biscuits From Flour Blends of Whole Wheat and Defatted Soybean

2026Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/7998140 Full text0 citations

Authors

7 authors across 3 institutions in 2 countries.

Adegbola Oladele DaudaFirst author
- University of Ilorin (NG)
as printed: Dauda Adegbola Oladele
Olaide Akinwunmi AkintayoCorresponding
- University of Ilorin (NG)
as printed: Akintayo Olaide Akinwunmi
Adeagbo Nahim Mokolade
- University of Ilorin (NG)
Maiyaki Taofiqat Damilola
- Kwara State Polytechnic (NG)
Akinremi Quadri Idowu
- University of Ilorin (NG)
Obadara Maisat Omowunmi
- University of Ilorin (NG)
Abdulakeem Zulfiqoh TolaniSenior author

Fields

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

Food composition and propertieslevel 3 · 0.95
Proteins in Food Systemslevel 3 · 0.02
Phytase and its Applicationslevel 3 · 0.00

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 Processing and Preservation · 0 citations
https://openalex.org/W7204645901

Consumer Acceptability and Quality of Biscuits From Flour Blends of Whole Wheat and Defatted Soybean · Sankore