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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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Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour

2023Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2023.2282097 Full text2 citations

Authors

2 authors across 2 institutions in 1 country.

Chdinma Adanna OkaforFirst authorCorresponding
- Godfrey Okoye University (NG)
as printed: Chidinma A. Okafor
Kolawole O. FaladeSenior author
- University of Ibadan (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
Food Chemistry and Fat Analysislevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Journal of Culinary Science & Technology · 2 citations
https://openalex.org/W4388832957

Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour · Sankore