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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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A comparative study of the physicochemical and structural properties of legumin and globulin extracted from Lagenaria siceraria seed

2023Food and HumanityJournal

10.1016/j.foohum.2023.10.005 Full text3 citations

Authors

5 authors across 5 institutions in 2 countries.

Eunice M. OgunbusolaFirst author
- Landmark University (NG)
- Federal University Oye Ekiti (NG)
Opeyemi O. AlabiCorresponding
- Durban University of Technology (ZA)
- Federal University Oye Ekiti (NG)
Kudirat T. Araoye
- Federal University Oye Ekiti (NG)
Stephen O. Arinola
- The Federal Polytechnic, Ado-Ekiti (NG)
Mary B. OyewaleSenior author
- Adekunle Ajasin University (NG)

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00

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 · 3 citations
https://openalex.org/W4387502714

A comparative study of the physicochemical and structural properties of legumin and globulin extracted from Lagenaria siceraria seed · Sankore