Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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 Barrel Temperature, Screw Speed and Feed Moisture Content on the Organoleptic Properties of Aerial Yam-Soybean Flour Extruded Snacks

2024African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2024.016.010409 Full text3 citations

Authors

2 authors.

Enobong O. UmohFirst author
- Akwa Ibom State University (NG)
as printed: Enobong Okon Umoh
Moses Columba EkanemSenior author
- Akwa Ibom State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food Science and Nutritional Studieslevel 3 · 0.99
Agricultural Engineering and Mechanizationlevel 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
2024 · African Journal of Agricultural Science and Food Research · 3 citations
https://openalex.org/W4402780794

Effects of Barrel Temperature, Screw Speed and Feed Moisture Content on the Organoleptic Properties of Aerial Yam-Soybean Flour Extruded Snacks · Sankore