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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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Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

2022Food Science and Technology InternationalJournal

10.1177/10820132221121169 Full text5 citations

Authors

5 authors across 2 institutions in 2 countries.

Moses OjukwuFirst author
- Federal University of Technology Owerri (NG)
Hui Ling Tan
Maizura Murad
Abdorreza Mohammadi Nafchi
as printed: Abdorreza Mohammad Nafchi
Azhar Mat EasaSenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Agricultural and Food Scienceslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2022 · Food Science and Technology International · 5 citations
https://openalex.org/W4292869198

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam · Sankore