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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.

Sensory and microbiological qualities of tidbits produced with flour from cassava and bambara nut

2025Dutse Journal of Pure and Applied SciencesJournalOpen access

10.4314/dujopas.v11i3a.22 Full text0 citations

Authors

7 authors across 3 institutions in 1 country.

J. P. AlimiFirst author
- Nigerian Stored Products Research Institute (NG)
as printed: Alimi John Praise
Akanni Abubakar Adegboyega
Akanni Abubakar Adegboyega
Alimi Janet Omolola
- Nigerian Stored Products Research Institute (NG)
Imoleayo Gabriel Adarabierin
as printed: Adarabierin, Imole-ayo Gabriel
Odewole, Oluwatunmise Omogbolahan
Iluebbey Peter OshiappiSenior author
- International Institute of Tropical Agriculture (NG)
- International Institute of Tropical Agriculture (NG)

Fields

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

Cassava research and cyanidelevel 3 · 0.32
Peanut Plant Research Studieslevel 3 · 0.16
Food Drying and Modelinglevel 3 · 0.11

Sources

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

openalexseen September 9, 2026
2025 · Dutse Journal of Pure and Applied Sciences · 0 citations
https://openalex.org/W4415794837

Sensory and microbiological qualities of tidbits produced with flour from cassava and bambara nut · Sankore