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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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Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices

2022Journal of Food Processing and PreservationJournal

10.1111/jfpp.16683 Full text7 citations

Authors

4 authors across 4 institutions in 2 countries.

Sunday Samuel SobowaleFirst authorCorresponding
- Mountain Top University (NG)
Joy Ikedichi Agbawodike
- Kaduna Polytechnic (NG)
- Moshood Abiola Polytechnic (NG)
Yusuf Olamide Kewuyemi
- University of Johannesburg (ZA)
Oluwafemi Ayodeji AdeboSenior author
- University of Johannesburg (ZA)

Fields

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

Food Drying and Modelinglevel 3 · 1.00
Freezing and Crystallization Processeslevel 3 · 0.99
Microencapsulation and Drying Processeslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Processing and Preservation · 7 citations
https://openalex.org/W4286438919

Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices · Sankore