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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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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.

Effect of Different Processing Techniques on Quality Parameters of Three-Leave Yam (Dioscorea dumetorum) Flour

2026European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2026/v18i11946 Full text0 citations

Authors

2 authors across 3 institutions in 2 countries.

Umerah, Nkemjika NnedinsoFirst author
- Enugu State University of Science and Technology (NG)
A. I. AsouzuSenior author
- University of Education, Winneba (GH)
- University of Port Harcourt (NG)
as printed: Asouzu, Ann Ifeoma

Fields

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

Potato Plant Researchlevel 3 · 0.18
Food composition and propertieslevel 3 · 0.18
Cassava research and cyanidelevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W7125603628

Effect of Different Processing Techniques on Quality Parameters of Three-Leave Yam (Dioscorea dumetorum) Flour · Sankore