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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 Processing Conditions on the Proximate and Sensory Qualities of Groundnut Cake (Kulikuli)

2022International Journal of Agricultural ResearchJournalOpen access

10.3923/ijar.2022.192.200 Full text0 citations

Authors

4 authors.

E.F. ObojioforFirst author
- Modibbo Adama University of Technology (NG)
Jelili Babatunde Hussein
- Modibbo Adama University of Technology (NG)
as printed: J.B. Hussein
S.A. Kareem
- Modibbo Adama University of Technology (NG)
H. HabilaSenior author
- Modibbo Adama University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Peanut Plant Research Studieslevel 3 · 0.97
Coconut Research and Applicationslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Agricultural Research · 0 citations
https://openalex.org/W4293544009

Effects of Processing Conditions on the Proximate and Sensory Qualities of Groundnut Cake (Kulikuli) · Sankore