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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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Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

2023Journal of Food Processing and PreservationJournalOpen access

10.1155/2023/3414760 Full text20 citations

Authors

5 authors across 4 institutions in 4 countries.

Ariel BuzeraFirst authorCorresponding
- Université Evangélique en Afrique (CD)
- Jomo Kenyatta University of Agriculture and Technology (KE)
Evelyne Nkirote
- Jomo Kenyatta University of Agriculture and Technology (KE)
Adebayo Abass
- International Institute of Tropical Agriculture (TZ)
- International Institute of Tropical Agriculture (NG)
Irene Orina
- Jomo Kenyatta University of Agriculture and Technology (KE)
Daniel SilaSenior author
- Jomo Kenyatta University of Agriculture and Technology (KE)

Fields

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

Food composition and propertieslevel 3 · 1.00
Potato Plant Researchlevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.96

Sources

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

openalexseen September 24, 2026
2023 · Journal of Food Processing and Preservation · 20 citations
https://openalex.org/W4366418913

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques · Sankore