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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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EFFECT OF HERRING FISH FLOUR INCLUSION ON THE PROXIMATE, FUNCTIONAL, AND PASTING PROPERTIES OF PEARLMILLET – HERRING FISH FLOUR BLENDS

2026Food and Environment Safety JournalJournalOpen access

10.4316/fens.2026.04 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Abubakar Adegboyega AkanniFirst author
- Nigerian Stored Products Research Institute (NG)
as printed: Abubakar Adegboyega AKANNI
Olatudun Esther KAJIHAUSA
- Federal University of Agriculture, Abeokuta (NG)
Olajide Phlip SOBUKOLA
- Federal University of Agriculture, Abeokuta (NG)
Silifat A. SanniSenior author
- Federal University of Agriculture, Abeokuta (NG)
as printed: Silifat Ajoke SANNI

Fields

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

Food composition and propertieslevel 3 · 0.66
Food Drying and Modelinglevel 3 · 0.06
Food and Agricultural Scienceslevel 3 · 0.06

Sources

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

openalexseen September 9, 2026
2026 · Food and Environment Safety Journal · 0 citations
https://openalex.org/W7160378179

EFFECT OF HERRING FISH FLOUR INCLUSION ON THE PROXIMATE, FUNCTIONAL, AND PASTING PROPERTIES OF PEARLMILLET – HERRING FISH FLOUR BLENDS · Sankore