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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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Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods

2023Food Production Processing and NutritionJournalOpen access

10.1186/s43014-023-00136-1 Full text14 citations

Authors

3 authors.

Olanike Aishat BadioraFirst authorCorresponding
- Obafemi Awolowo University (NG)
Tunde Afolabi Morakinyo
- Obafemi Awolowo University (NG)
Kehinde Adekunbi TaiwoSenior author
- Obafemi Awolowo University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.97
Microencapsulation and Drying Processeslevel 3 · 0.97

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

openalexseen September 9, 2026
2023 · Food Production Processing and Nutrition · 14 citations
https://openalex.org/W4379261104

Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods · Sankore