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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.

Effects of Different Processing Methods on the Essential Amino Acid Profile of Some Non-Conventional Plant Protein Feedstuffs

2022American Journal of Food TechnologyJournalOpen access

10.3923/ajft.2022.17.22 Full text0 citations

Authors

3 authors.

KP MichaelFirst author
- Modibbo Adama University of Technology (NG)
as printed: K.G. Michael
Sogbesan, O. A.
- Modibbo Adama University of Technology (NG)
as printed: O.A. Sogbesan
L. U. OnyiaSenior author
- Modibbo Adama University of Technology (NG)
as printed: L.U. Onyia

Fields

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

Phytase and its Applicationslevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.99
Muscle metabolism and nutritionlevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · American Journal of Food Technology · 0 citations
https://openalex.org/W4225151287

Effects of Different Processing Methods on the Essential Amino Acid Profile of Some Non-Conventional Plant Protein Feedstuffs · Sankore