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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 thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

2024Food Chemistry XJournalOpen access

10.1016/j.fochx.2024.101896 Full text23 citations

Authors

9 authors across 4 institutions in 3 countries.

Muhammad WaseemFirst authorCorresponding
Saeed Akhtar
Tariq Ismail
Tawfiq Alsulami
Muhammad Qamar
Dur-e-shahwar Sattar
Raheel Suleman
Wisha Saeed
Crossby Osei TutuSenior authorCorresponding
- University of Ghana (GH)

Fields

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

Potato Plant Researchlevel 3 · 0.98
Heavy Metals in Plantslevel 3 · 0.96
Seed and Plant Biochemistrylevel 3 · 0.95

Sources

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

openalexseen September 5, 2026
2024 · Food Chemistry X · 23 citations
https://openalex.org/W4403454601

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder · Sankore