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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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Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips

2023Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2023.100534 Full text7 citations

Authors

4 authors.

A.T. OmidiranFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
as printed: Adebukola Tolulope Omidiran
Olalekan Julius Odukoya
- Federal University of Agriculture, Abeokuta (NG)
Oluwafunke O. Akinbule
- Federal University of Agriculture, Abeokuta (NG)
as printed: Oluwafunke Opeyemi Akinbule
Olajide Philip SobukolaSenior author
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Edible Oils Quality and Analysislevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.98
Food Drying and Modelinglevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2023 · Food Chemistry Advances · 7 citations
https://openalex.org/W4388923466

Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips · Sankore