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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.

Quality Evaluation of Fermented Pre Gelatinized Unripe Plantain and Soybean Based Complementary Foods 1: Physicochemical, Sensory and Rheological Properties

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i51423 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Agbor Evelyn AgborFirst author
- Benue State University (NG)
Charles Chukwuma Ariahu
- Benue State University (NG)
Peter Agorye Adie
- Benue State University (NG)
as printed: Peter A. Adie
Emmanuel C AriahuSenior author
- Bingham University (NG)
as printed: E.C. Ariahu

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.97
African Botany and Ecology Studieslevel 3 · 0.95
Food composition and propertieslevel 3 · 0.94

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 · 1 citations
https://openalex.org/W4395690313

Quality Evaluation of Fermented Pre Gelatinized Unripe Plantain and Soybean Based Complementary Foods 1: Physicochemical, Sensory and Rheological Properties · Sankore