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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.

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

2024Food Production Processing and NutritionJournalOpen access

10.1186/s43014-023-00214-4 Full text11 citations

Authors

7 authors across 3 institutions in 2 countries.

O. R FaloyeFirst author
- Yaba College of Technology (NG)
as printed: Opeyemi Rachel Faloye
Olajide Philip Sobukola
- Federal University of Agriculture, Abeokuta (NG)
Taofeek Akinyemi Shittu
- Federal University of Agriculture, Abeokuta (NG)
Hakeem Adegoke Bakare
- Federal University of Agriculture, Abeokuta (NG)
A.T. Omidiran
- Federal University of Agriculture, Abeokuta (NG)
as printed: Adebukola Tolulope Omidiran
F.A. Akinlade
- Federal University of Agriculture, Abeokuta (NG)
as printed: Florence Adeola Akinlade
Oluwaseun Peter BamideleSenior authorCorresponding
- University of Venda (ZA)

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.99
Meat and Animal Product Qualitylevel 3 · 0.99
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 · Food Production Processing and Nutrition · 11 citations
https://openalex.org/W4396622138

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets · Sankore