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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.

Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour

2023FUOYE Journal of Engineering and TechnologyJournalOpen access

10.46792/fuoyejet.v8i4.1098 Full text2 citations

Authors

4 authors.

Adefisola Bola AdepejuFirst author
- Federal University Oye Ekiti (NG)
as printed: Adefisola B. Adepeju
Ajibola M. Oyinloye
- Federal University Oye Ekiti (NG)
Ayooluwa O. Olugbuyi
- Federal University Oye Ekiti (NG)
Kunle OniSenior author
- Federal University Oye Ekiti (NG)
as printed: Kunle O. Oni

Fields

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

Agriculture and Rural Development Researchlevel 3 · 0.97
Food composition and propertieslevel 3 · 0.93
African Botany and Ecology 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
2023 · FUOYE Journal of Engineering and Technology · 2 citations
https://openalex.org/W4390651240

Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour · Sankore