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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 Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i3702 Full text2 citations

Authors

3 authors.

Evans Adingba AlenyoregeFirst author
- University for Development Studies (GH)
Lovette Ifunanya Raphael
- University for Development Studies (GH)
Matthew Atongbiik AchaglinkameSenior author
- University for Development Studies (GH)

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

Food composition and propertieslevel 3 · 0.91

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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 · Asian Food Science Journal · 2 citations
https://openalex.org/W4392805864

Effect of Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices · Sankore