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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.

Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling

2022Agriculture and Food Sciences ResearchJournalOpen access

10.20448/aesr.v9i1.3944 Full text2 citations

Authors

5 authors.

Moses Ayodele OjoFirst author
- Ladoke Akintola University of Technology (NG)
as printed: Ojo MA
Ologunde MO
- Ladoke Akintola University of Technology (NG)
Alabi OD
- Ladoke Akintola University of Technology (NG)
Oladoyin Rebecca Ohijeagbon
- Ladoke Akintola University of Technology (NG)
as printed: Ohijeagbon OR
Ojo HSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Agriculture and Rural Development Researchlevel 3 · 0.97
Child Nutrition and Water Accesslevel 3 · 0.97
Agricultural pest management studieslevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2022 · Agriculture and Food Sciences Research · 2 citations
https://openalex.org/W4281564718

Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling · Sankore