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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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Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour

2023Food and HumanityJournal

10.1016/j.foohum.2023.09.021 Full text4 citations

Authors

5 authors.

Emmanuel Kehinde OkeFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
Moyosore Rebecca Adeoye
- Federal University of Agriculture, Abeokuta (NG)
Abiodun Aderoju Adeola
- Federal University of Agriculture, Abeokuta (NG)
Oluwakemi Abosede Ojo
- Federal University of Agriculture, Abeokuta (NG)
Saheed Adewale OmoniyiSenior author
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Seed and Plant Biochemistrylevel 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
2023 · Food and Humanity · 4 citations
https://openalex.org/W4387190573

Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour · Sankore