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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.

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i71461 Full text0 citations

Authors

6 authors.

Jerome Adekunle AyoFirst author
- Nasarawa State University (NG)
as printed: Ayo, J.A
Makanju Dehinde Awogbenja
- Nasarawa State University (NG)
as printed: Awogbenja, M.D
Z.A Mohammed
- Nasarawa State University (NG)
as printed: Mohammed, Z.A
Fatima Bello
- Nasarawa State University (NG)
as printed: Bello, F.O
Olawumi, N. O
- Nasarawa State University (NG)
Yusuf B. MSenior author
- Nasarawa State University (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.97
Pacific and Southeast Asian Studieslevel 3 · 0.95

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 · 0 citations
https://openalex.org/W4399674100

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends · Sankore