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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.

Influence of different osmotic dehydration pretreatment on the physiochemical and sensory characteristics of fried cassava chips (Manihot esculenta)

2023Journal of Agriculture and Food ResearchJournalOpen access

10.1016/j.jafr.2023.100613 Full text11 citations

Authors

8 authors across 2 institutions in 2 countries.

Emmanuel KwawFirst authorCorresponding
- Cape Coast Technical University (GH)
Richard OsaeCorresponding
- Cape Coast Technical University (GH)
Maurice Tibiru Apaliya
- Cape Coast Technical University (GH)
Rapheal Alolga N
Augustina Sackle Sackey Aikins
- Cape Coast Technical University (GH)
Amoah Olivia
- Cape Coast Technical University (GH)
Amartey Nancy
- Cape Coast Technical University (GH)
Obikyembi VeronicaSenior author
- Cape Coast Technical University (GH)

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Edible Oils Quality and Analysislevel 3 · 0.98
Botanical Research and 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 5, 2026
2023 · Journal of Agriculture and Food Research · 11 citations
https://openalex.org/W4382749076

Influence of different osmotic dehydration pretreatment on the physiochemical and sensory characteristics of fried cassava chips (Manihot esculenta) · Sankore