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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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Gel-forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation

2024International Journal of Food Science & TechnologyJournalOpen access

10.1111/ijfs.17254 Full text8 citations

Authors

2 authors.

Opeyemi O. AlabiFirst author
- Durban University of Technology (ZA)
as printed: Opeyemi O Alabi
Eric Oscar AmonsouSenior authorCorresponding
- Durban University of Technology (ZA)
as printed: Eric O Amonsou

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 8, 2026
2024 · International Journal of Food Science & Technology · 8 citations
https://openalex.org/W4399330978

Gel-forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation · Sankore