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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 Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i21384 Full text3 citations

Authors

4 authors across 2 institutions in 1 country.

Lorita NchungFirst author
- Benue State University (NG)
Mike Ojotu Eke
- Joseph Sarwuan Tarka University Makurdi (NG)
Chi Ngunjoh Emmanuel
- Benue State University (NG)
Bongjo, Ndi B.Senior author
- Benue State University (NG)
as printed: Ndi Betrand Bongjo

Fields

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

Food composition and propertieslevel 3 · 0.88
GABA and Rice Researchlevel 3 · 0.83
Food and Agricultural Scienceslevel 3 · 0.77

Sources

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

openalexseen September 9, 2026
2024 · European Journal of Nutrition & Food Safety · 3 citations
https://openalex.org/W4391540715

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour · Sankore