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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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What we cover

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 Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour

2025Asian Food Science JournalJournalOpen access

10.9734/afsj/2025/v24i2768 Full text0 citations

Authors

6 authors across 3 institutions in 1 country.

Ape SaaterFirst author
- Benue State University (NG)
Eke M Ojotu
- Benue State University (NG)
as printed: Eke Mike Ojotu
Akpensuen Mfe Samuel
- Benue State University (NG)
Akua Simon Iordye
- Federal Institute of Industrial Research Oshodi (NG)
Igbua Francis Zashachia
- Benue State University (NG)
Odey Bessie AgwuSenior author
- National Primary Health Care Development Agency (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
Phytase and its Applicationslevel 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
2025 · Asian Food Science Journal · 0 citations
https://openalex.org/W4406534476

Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour · Sankore