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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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Physicochemical Properties of Runner Bean and Their Starch, With a Comparison to Corn Starch

2025Journal of Food ScienceJournalOpen access

10.1111/1750-3841.70440 Full text2 citations

Authors

5 authors across 3 institutions in 3 countries.

Folasade E. AkinwumiFirst author
Bukola A. Onarinde
Sumit Konar
Nick Tucker
Samson Adeoye OyeyinkaSenior authorCorresponding
- University of Johannesburg (ZA)
as printed: Samson A. Oyeyinka

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00

Sources

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

openalexseen September 8, 2026
2025 · Journal of Food Science · 2 citations
https://openalex.org/W4412642984

Physicochemical Properties of Runner Bean and Their Starch, With a Comparison to Corn Starch · Sankore