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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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Process optimization in the pyroconversion of native sweet potato starch: structural and functional characterization of pyrodextrin

2024Discover FoodJournalOpen access

10.1007/s44187-024-00143-2 Full text4 citations

Authors

11 authors across 4 institutions in 4 countries.

Roli Karole Tsague TsatsopFirst authorCorresponding
- University of Ngaoundéré (CM)
Gertrude Eléonore Tchienou Djiobie
- University of Ngaoundéré (CM)
Emmanuel Akdowa Panyoo
- University of Ngaoundéré (CM)
Stive Martial Sikandi Chendjou
A. O. Oladimeji
- Olusegun Agagu University of Science and Technology (NG)
as printed: Abdulkabir Oladele Oladimeji
Richard Marcel Nguimbou
- University of Ngaoundéré (CM)
Martin Benoît NgassoumSenior author
- University of Ngaoundéré (CM)
Martin Benoît NgassoumSenior author
- University of Ngaoundéré (CM)
Martin Benoît NgassoumSenior author
- University of Ngaoundéré (CM)
Martin Benoît NgassoumSenior author
- University of Ngaoundéré (CM)
Martin Benoît NgassoumSenior author
- University of Ngaoundéré (CM)

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.98
Nanocomposite Films for Food Packaginglevel 3 · 0.98

Sources

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

openalexseen September 24, 2026
2024 · Discover Food · 4 citations
https://openalex.org/W4401365164

Process optimization in the pyroconversion of native sweet potato starch: structural and functional characterization of pyrodextrin · Sankore