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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.

Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties · Sankore

Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties

2022CyTA - Journal of FoodJournalOpen access

10.1080/19476337.2022.2093401 Full text15 citations

Authors

5 authors across 3 institutions in 2 countries.

Liticia Effah‐ManuFirst authorCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
- Ho Technical University (GH)
as printed: Liticia Effah-Manu
Faustina Dufie Wireko‐Manu
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Faustina D. Wireko-Manu
Jacob K. Agbenorhevi
- Kwame Nkrumah University of Science and Technology (GH)
Bussie Maziya-Dixon
- International Institute of Tropical Agriculture (NG)
Ibok OduroSenior author
- Kwame Nkrumah University of Science and Technology (GH)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.97
Polysaccharides Composition and Applicationslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2022 · CyTA - Journal of Food · 15 citations
https://openalex.org/W4285494178