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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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Nutritional composition, thermal and structural properties of extrudates from Tannin sorghum, black-eyes cowpea composite flour

2026Applied Food ResearchJournalOpen access

10.1016/j.afres.2026.101690 Full text2 citations

Authors

4 authors across 6 institutions in 3 countries.

T.K. AdebayoFirst author
- The Federal Polytechnic Offa (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
O.P. Sobukola
Adeyemi Ayotunde Adeyanju
- University of Johannesburg (ZA)
- Landmark University (NG)
as printed: A.A. Adeyanju
Oluwaseun Peter BamideleSenior authorCorresponding
- University of Venda (ZA)
as printed: O.P. Bamidele

Fields

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

Food composition and propertieslevel 3 · 0.97
Polysaccharides Composition and Applicationslevel 3 · 0.00
Agricultural pest management studieslevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · Applied Food Research · 2 citations
https://openalex.org/W7124252677

Nutritional composition, thermal and structural properties of extrudates from Tannin sorghum, black-eyes cowpea composite flour · Sankore