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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 different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips

2024Food and HumanityJournal

10.1016/j.foohum.2024.100351 Full text6 citations

Authors

10 authors across 2 institutions in 2 countries.

Emmanuel KwawFirst author
- Cape Coast Technical University (GH)
Richard OsaeCorresponding
- Cape Coast Technical University (GH)
Maurice Tibiru Apaliya
- Cape Coast Technical University (GH)
Augustina Sackle SackeyCorresponding
- Cape Coast Technical University (GH)
Raphael N. Alolga
Sandra Ama Kaburi
- Cape Coast Technical University (GH)
Marvel Hinson
- Cape Coast Technical University (GH)
Gladys Bediako
- Cape Coast Technical University (GH)
Agnes Kwansima Botwe
- Cape Coast Technical University (GH)
Victoria Maame PitcherSenior author
- Cape Coast Technical University (GH)

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.99
Postharvest Quality and Shelf Life Managementlevel 3 · 0.97
Food composition and propertieslevel 3 · 0.96

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

openalexseen September 5, 2026
2024 · Food and Humanity · 6 citations
https://openalex.org/W4400602140

Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips · Sankore