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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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Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour

2026Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2026/v13i411082 Full text0 citations

Authors

6 authors across 3 institutions in 2 countries.

Ernest Eguono EmojorhoFirst author
- Delta State Polytechnic Ogwashi-Uku (NG)
Okoronkwo Ngozi Chioma
- University of Nigeria (NG)
Chioma Cecilia Aniemena
- University of Nigeria (NG)
Charles Chukwudi Ogboli
Peter Okechukwu Nwodom
- University of Nigeria (NG)
Esther OkokighoSenior author
- Delta State Polytechnic Ogwashi-Uku (NG)

Fields

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

Food composition and propertieslevel 3 · 0.97
Seed and Plant Biochemistrylevel 3 · 0.01
Proteins in Food Systemslevel 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 Advances in Food Science & Technology · 0 citations
https://openalex.org/W7211902580

Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour · Sankore