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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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Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

2024GSC Biological and Pharmaceutical SciencesJournalOpen access

10.30574/gscbps.2024.27.2.0142 Full text1 citations

Authors

9 authors.

Olufemi Gabriel AbimbolaFirst authorCorresponding
Basirat Olaide Lamidi
Kausarat Olawunmi Oyetunji
Blessing Ademidun Adedoyin
Kafayat Funmi Bamidele
- University of Ilorin (NG)
Kehinde Oluwaseyi Abimbola
Emmanuel Ayotunde Folagboye
Omotade R. Ogunremi
as printed: Omotade Richard Ogunremi
Adeyemo, S. M.Senior author
as printed: Stella Mojisola Adeyemo

Fields

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

Food composition and propertieslevel 3 · 1.00
Probiotics and Fermented Foodslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2024 · GSC Biological and Pharmaceutical Sciences · 1 citations
https://openalex.org/W4396683640

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean · Sankore