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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.

Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour

2024Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2024/v11i48834 Full text0 citations

Authors

3 authors.

Mike Ojotu EkeFirst author
- Joseph Sarwuan Tarka University Makurdi (NG)
Lorita Nchung
- Joseph Sarwuan Tarka University Makurdi (NG)
Chi Ngunjoh EmmanuelSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Food composition and propertieslevel 3 · 0.81
GABA and Rice Researchlevel 3 · 0.79
Food and Agricultural Scienceslevel 3 · 0.74

Sources

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

openalexseen September 9, 2026
2024 · Journal of Advances in Food Science & Technology · 0 citations
https://openalex.org/W4402113374

Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour · Sankore