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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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Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract

2024Food Science and Applied BiotechnologyJournalOpen access

10.30721/fsab2024.v7.i1.314 Full text3 citations

Authors

6 authors across 6 institutions in 3 countries.

Emeka Felix OkpalanmaFirst author
- David Umahi Federal University of Health Sciences Uburu (NG)
- University of Health Sciences (SO)
Ekpeno Sunday Ukpong
- Madonna University (NG)
Clement Chinedum Ezegbe
- Nnamdi Azikiwe University (NG)
Comfort Chinenye Nwagbo
- Chukwuemeka Odumegwu Ojukwu University (NG)
C. C. Nwagbo
- Chukwuemeka Odumegwu Ojukwu University (NG)
as printed: Comfort Chinenye Nwagbo
C. Onuora Charles ChudeSenior author
- Chukwuemeka Odumegwu Ojukwu University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.97
Cassava research and cyanidelevel 3 · 0.95
Food and Agricultural Scienceslevel 3 · 0.91

Sources

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

openalexseen September 24, 2026
2024 · Food Science and Applied Biotechnology · 3 citations
https://openalex.org/W4392961846

Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract · Sankore