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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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Formulation and assessment of nutrient contents of complementary foods from fermented, sprouted, and toasted maize-soybean blend

2022Journal of Dietitians Association of NigeriaJournalOpen access

10.4314/jdan.v12i1.11 Full text1 citations

Authors

5 authors across 3 institutions in 1 country.

T.L. AdemulegunFirst author
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
- Afe Babalola University (NG)
T Alebiosu
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
- Afe Babalola University (NG)
O.E. Adedayo
M.L. Abraham
Olanrewaju, O.ISenior author
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
as printed: O.I. Olanrewaju

Fields

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

Food and Agricultural Scienceslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Journal of Dietitians Association of Nigeria · 1 citations
https://openalex.org/W4212871861

Formulation and assessment of nutrient contents of complementary foods from fermented, sprouted, and toasted maize-soybean blend · Sankore