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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.

Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes

2022Scientific ReportsJournalOpen access

10.1038/s41598-022-22052-z Full text6 citations

Authors

5 authors across 6 institutions in 3 countries.

Helen E. UfonduFirst authorCorresponding
Bussie Maziya-Dixon
- International Institute of Tropical Agriculture (NG)
as printed: Busie Maziya‐Dixon
Chigozie F. Okoyeuzu
- University of Nigeria (NG)
Thomas M. Okonkwo
- University of Nigeria (NG)
Charles Odilichukwu R. OkpalaSenior authorCorresponding

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
Pacific and Southeast Asian Studieslevel 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 · Scientific Reports · 6 citations
https://openalex.org/W4309944420

Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes · Sankore