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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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Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato

2024Journal of Food Process EngineeringJournalOpen access

10.1111/jfpe.14777 Full text13 citations

Authors

6 authors across 3 institutions in 2 countries.

Yusuf Olamide KewuyemiFirst author
- University of Johannesburg (ZA)
Chiemela Enyinnaya Chinma
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Hema Kesa
- University of Johannesburg (ZA)
Opeyemi O. Alabi
- Durban University of Technology (ZA)
as printed: Opeyemi Alabi
Eric Oscar Amonsou
- Durban University of Technology (ZA)
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 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
2024 · Journal of Food Process Engineering · 13 citations
https://openalex.org/W4404233029

Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato · Sankore