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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.

Proximate Composition and Consumer Acceptability of Powdered Fermented Locust Bean and Soybean Condiments

2024AgrosearchJournalOpen access

10.4314/agrosh.v22i2.5 Full text0 citations

Authors

2 authors.

Dorcas Lola AlabiFirst authorCorresponding
- Obafemi Awolowo University (NG)
as printed: D.L. Alabi
R.B. NapoleonSenior author

Fields

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

Food composition and propertieslevel 3 · 0.96
Food and Agricultural Scienceslevel 3 · 0.95
Proteins in Food Systemslevel 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 · Agrosearch · 0 citations
https://openalex.org/W4402007224

Proximate Composition and Consumer Acceptability of Powdered Fermented Locust Bean and Soybean Condiments · Sankore