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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.

Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

2024Toros University Journal of Food Nutrition and GastronomyJournalOpen access

10.58625/jfng-2665 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Rita O. NwankweguFirst author
- Ebonyi State University (NG)
as printed: Rita Ogodo Nwankwegu
Ifeoma Elizabeth Mbaeyi-NwaohaSenior author
- University of Nigeria (NG)
as printed: Ifeoma Mbaeyi-Nwaoha

Fields

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

Phytase and its Applicationslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Toros University Journal of Food Nutrition and Gastronomy · 0 citations
https://openalex.org/W4405918084

Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit · Sankore