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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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Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour

2023Measurement FoodJournalOpen access

10.1016/j.meafoo.2023.100093 Full text2 citations

Authors

3 authors across 3 institutions in 1 country.

John Adole UjohFirst authorCorresponding
- Benue State University (NG)
as printed: John Adole UJOH
Mohammed Ikagu YUSUFU
- Federal Polytechnic, Idah (NG)
- Benue State University (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Ahure DinnahSenior author
- Benue State University (NG)
as printed: Dinnah AHURE

Fields

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

Food composition and propertieslevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.93
GABA and Rice Researchlevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2023 · Measurement Food · 2 citations
https://openalex.org/W4379193885

Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour · Sankore