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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.

Amino Acid Profile and Functional Properties of Pigeon Pea (Cajanus cajan) Flours as Affected by Processing Methods and Sensory Acceptability of the Balls

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i4868 Full text0 citations

Authors

5 authors.

D. C. ArukweFirst author
- Michael Okpara University of Agriculture (NG)
B. I. Offia-Olua
- Michael Okpara University of Agriculture (NG)
I. F. Okereke
- Michael Okpara University of Agriculture (NG)
N. L. Nwanagba
- Michael Okpara University of Agriculture (NG)
C. J. NwaforSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food composition and propertieslevel 3 · 0.12
Date Palm Research Studieslevel 3 · 0.11
Proteins in Food Systemslevel 3 · 0.09

Sources

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

openalexseen September 9, 2026
2026 · Asian Food Science Journal · 0 citations
https://openalex.org/W7152028379

Amino Acid Profile and Functional Properties of Pigeon Pea (Cajanus cajan) Flours as Affected by Processing Methods and Sensory Acceptability of the Balls · Sankore