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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.

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

2024Contemporary AgricultureJournalOpen access

10.2478/contagri-2024-0002 Full text2 citations

Authors

4 authors across 3 institutions in 1 country.

Esther Anjikwi MshelizaFirst author
- Federal College of Education, Kano (NG)
- Gombe State University (NG)
Rukayyatu Umar Abdulkadir
- Federal College of Education, Kano (NG)
- Gombe State University (NG)
Anisah Jacks Zongoro
- Federal College of Education, Kano (NG)
- Gombe State University (NG)
Jelili Babatunde HusseinSenior authorCorresponding
- Modibbo Adama University of Technology (NG)

Fields

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

GABA and Rice Researchlevel 3 · 1.00
Infant Nutrition and Healthlevel 3 · 0.99
Fatty Acid Research and Healthlevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Contemporary Agriculture · 2 citations
https://openalex.org/W4398197372

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean · Sankore