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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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Structural and functional properties of food ingredient composition in porridge preparation - A review · Sankore

Structural and functional properties of food ingredient composition in porridge preparation - A review

2025Food BioscienceJournal

10.1016/j.fbio.2025.108124 Full text1 citations

Authors

5 authors across 2 institutions in 1 country.

Nana AMA DONKOR-BOATENGFirst author
- Kwame Nkrumah University of Science and Technology (GH)
- Takoradi Technical University (GH)
as printed: Nana Ama Donkor-Boateng
Shadrach Yankey
- Kwame Nkrumah University of Science and Technology (GH)
Eric Owusu Mensah
- Kwame Nkrumah University of Science and Technology (GH)
Jacob K. AgbenorheviCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
Ibok OduroSenior author
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Ibok N. Oduro

Fields

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

Food composition and propertieslevel 3 · 0.96
Nanocomposite Films for Food Packaginglevel 3 · 0.02
Probiotics and Fermented Foodslevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2025 · Food Bioscience · 1 citations
https://openalex.org/W7115734884