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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.

Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil

2024Food ScienTech JournalJournalOpen access

10.33512/fsj.v6i1.22607 Full text0 citations

Authors

8 authors across 2 institutions in 2 countries.

Omolola Soji-OmoniwaFirst author
- University of Ilorin (NG)
Omolade Bosede Olugbenga
Phoebe Adedamola Adewuyi
- University of Ilorin (NG)
Olatunji Peter Ajao
- University of Ilorin (NG)
Daniel Olasunkanmi Awe
- University of Ilorin (NG)
Pelumi Zecharaiah Olawale
- University of Ilorin (NG)
Khadijah Adedolapo Badmos
- University of Ilorin (NG)
J. A. OmotoshoSenior author
- University of Ilorin (NG)
as printed: Jubril Akinpelumi Omotosho

Fields

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

Fatty Acid Research and Healthlevel 3 · 1.00
Aquaculture Nutrition and Growthlevel 3 · 0.99
Natural Antidiabetic Agents Studieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · Food ScienTech Journal · 0 citations
https://openalex.org/W4401152634

Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil · Sankore