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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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Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends

2024Journal of Food Processing and PreservationJournalOpen access

10.1155/2024/2930130 Full text10 citations

Authors

8 authors across 3 institutions in 3 countries.

Mary Damilola JenfaFirst author
- Federal University of Agriculture, Abeokuta (NG)
Oluwasola A. AdelusiCorresponding
- University of Johannesburg (ZA)
as printed: Oluwasola Abayomi Adelusi
Aderonke Aderinoye
- Federal University of Agriculture, Abeokuta (NG)
Oluwafemi Jeremiah Coker
Itohan Ebunoluwa Martins
- Federal University of Agriculture, Abeokuta (NG)
Olusola Bandele Oyewole
- Federal University of Agriculture, Abeokuta (NG)
Patrick Berka Njobeh
- University of Johannesburg (ZA)
Olusegun Adewale ObadinaSenior author
- University of Johannesburg (ZA)
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 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 · Journal of Food Processing and Preservation · 10 citations
https://openalex.org/W4401970593

Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends · Sankore