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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, microbiological and sensory properties of “robo” supplemented with orange-fleshed sweet potato flour

2023Journal of Agricultural and Allied Biotechnology (JAAB)JournalOpen access

10.52493/j.jaab.2023.1.32 Full text1 citations

Authors

4 authors.

K. O. SalamiFirst author
- University of Ilorin (NG)
as printed: Khadijat Salami
Adegbola Oladele Dauda
- University of Ilorin (NG)
as printed: Adegbola Dauda
Amina M.A. El-Imam
- University of Ilorin (NG)
as printed: Amina Mustapha- Ahmed El-Imam
Faizah AbdulhameedSenior author
- University of Ilorin (NG)

Fields

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

Food Industry and Aquatic Biologylevel 3 · 0.49
Food and Agricultural Scienceslevel 3 · 0.42

Sources

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

openalexseen September 9, 2026
2023 · Journal of Agricultural and Allied Biotechnology (JAAB) · 1 citations
https://openalex.org/W4402149219

Quality, microbiological and sensory properties of “robo” supplemented with orange-fleshed sweet potato flour · Sankore