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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.

Yam pectin and textural characteristics: a preliminary study

2022International Journal of Food PropertiesJournalOpen access

10.1080/10942912.2022.2096065 Full text12 citations

Authors

5 authors across 3 institutions in 2 countries.

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

Fields

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

Polysaccharides and Plant Cell Wallslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.98
Food composition and propertieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Food Properties · 12 citations
https://openalex.org/W4284667374

Yam pectin and textural characteristics: a preliminary study · Sankore