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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.

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

2022International Journal of Food PropertiesJournalOpen access

10.1080/10942912.2022.2026955 Full text15 citations

Authors

6 authors across 3 institutions in 2 countries.

W. AwoyaleFirst author
- International Institute of Tropical Agriculture (NG)
- Kwara State University (NG)
as printed: Wasiu Awoyale
Hakeem Oyedele
- International Institute of Tropical Agriculture (NG)
Ayodele A. Adenitan
- International Institute of Tropical Agriculture (NG)
Micheal Adesokan
- International Institute of Tropical Agriculture (NG)
as printed: Michael Adesokan
Emmanuel Oladeji Alamu
- Tropical Gastroenterology & Nutrition group (ZM)
as printed: Emmanuel O. Alamu
Bussie Maziya-DixonSenior authorCorresponding
- International Institute of Tropical Agriculture (NG)
as printed: Busie Maziya-Dixon

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.99

Sources

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

openalexseen September 24, 2026
2022 · International Journal of Food Properties · 15 citations
https://openalex.org/W4213189027

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties · Sankore