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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.

Effect of processing techniques on pasting properties, colour and consumer acceptability of Ogi produced from four varieties of maize

2022Food ResearchJournalOpen access

10.26656/fr.2017.6(2).217 Full text4 citations

Authors

4 authors across 2 institutions in 1 country.

Olusola Timothy BolajiFirst author
- Lagos State University of Science and Technology (NG)
- Federal University of Agriculture, Abeokuta (NG)
as printed: O.T. Bolaji
S.O. Awonorin
- Federal University of Agriculture, Abeokuta (NG)
L.O. Sanni
- Federal University of Agriculture, Abeokuta (NG)
P.A. AdepojuSenior author
- Lagos State University of Science and Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.88
Agricultural Engineering and Mechanizationlevel 3 · 0.83
Food Science and Nutritional Studieslevel 3 · 0.83

Sources

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

openalexseen September 9, 2026
2022 · Food Research · 4 citations
https://openalex.org/W4224291299

Effect of processing techniques on pasting properties, colour and consumer acceptability of Ogi produced from four varieties of maize · Sankore