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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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Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.167 Full text3 citations

Authors

3 authors.

J. I. OkoyeFirst author
Q. N. Igbokwe
C. O. OkechukwuSenior authorCorresponding
- Enugu State University of Science and Technology (NG)

Fields

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

Agricultural pest management studieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.98
African Botany and Ecology 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
2024 · Research Journal of Food Science and Nutrition · 3 citations
https://openalex.org/W4398241692

Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours · Sankore