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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.

Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers

2025Journal of Food ScienceJournalOpen access

10.1111/1750-3841.70212 Full text2 citations

Authors

4 authors across 2 institutions in 1 country.

Olayemi Olubunmi OjoawoFirst authorCorresponding
- National Agency for the Control of AIDS (NG)
- Federal University of Technology Minna (NG)
Bolanle Adenike Adejumo
- Federal University of Technology Minna (NG)
Samuel Tunde Olorunsogo
- Federal University of Technology Minna (NG)
Ocheme Boniface OchemeSenior author
- Federal University of Technology Minna (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 · 0.99
Microbial Metabolites in Food Biotechnologylevel 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
2025 · Journal of Food Science · 2 citations
https://openalex.org/W4409830569

Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers · Sankore