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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.

Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology

2022Journal of Food ResearchJournalOpen access

10.5539/jfr.v11n1p38 Full text11 citations

Authors

2 authors across 2 institutions in 1 country.

Enobong O. UmohFirst author
- Akwa Ibom State University (NG)
Madu O. IweSenior author
- Akwa Ibom State University (NG)
- Michael Okpara University of Agriculture (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Research · 11 citations
https://openalex.org/W4207084430

Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology · Sankore