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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.

Natural gums: scientific tools to reduce processing time and preserve food product quality in drying technology

2026Elsevier eBooksBook Chapter

10.1016/b978-0-443-40628-7.00009-2 Full text0 citations

Authors

1 authors.

Frederick SarpongFirst authorCorresponding
- Council for Scientific and Industrial Research (GH)

Fields

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

Food Drying and Modelinglevel 3 · 0.86
Microencapsulation and Drying Processeslevel 3 · 0.06
Food composition and propertieslevel 3 · 0.02

Sources

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

openalexseen September 5, 2026
2026 · Elsevier eBooks · 0 citations
https://openalex.org/W7162139808

Natural gums: scientific tools to reduce processing time and preserve food product quality in drying technology · Sankore