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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.

Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.168 Full text1 citations

Authors

4 authors.

S. S. AzihFirst author
- Federal University of Agriculture, Abeokuta (NG)
Olatundun Esther Kajihausa
- Federal University of Agriculture, Abeokuta (NG)
as printed: O. E. Kajihausa
Abdul-Rasaq Adesola Adebowale
- Federal University of Agriculture, Abeokuta (NG)
as printed: A. A. Adebowale
Mojisola Olanike AdegunwaSenior author
as printed: M. O. Adegunwa

Fields

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

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.98
Soybean genetics and cultivationlevel 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
2024 · Research Journal of Food Science and Nutrition · 1 citations
https://openalex.org/W4396510381

Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour · Sankore