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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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Recent advancements in properties, modifications, and applications of legume starches

2022Journal of Food Processing and PreservationJournal

10.1111/jfpp.16997 Full text21 citations

Authors

5 authors across 6 institutions in 5 countries.

Sneh BangarFirst authorCorresponding
as printed: Sneh Punia Bangar
Adeleke Omodunbi Ashogbon
- Adekunle Ajasin University (NG)
José M. Lorenzo
as printed: Jose M. Lorenzo
Yuthana Phimolsiripol
Vandana ChaudharySenior author

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Polysaccharides Composition and Applicationslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Processing and Preservation · 21 citations
https://openalex.org/W4292761120

Recent advancements in properties, modifications, and applications of legume starches · Sankore