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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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Physicochemical Properties of Wild Yam (Dioscorea villosa) Starch

2023International Journal of Food ScienceJournalOpen access

10.1155/2023/8868218 Full text7 citations

Authors

3 authors across 3 institutions in 1 country.

Abraham Olasupo OladebeyeFirst authorCorresponding
Aderonke Adenike OladebeyeCorresponding
Jacob Olalekan ArawandeSenior author
- University of Medical Sciences, Ondo (NG)
- Olusegun Agagu University of Science and Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.97
Microbial Metabolites in Food Biotechnologylevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2023 · International Journal of Food Science · 7 citations
https://openalex.org/W4387160806

Physicochemical Properties of Wild Yam (Dioscorea villosa) Starch · Sankore