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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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Quality attributes of pasta produced from cassava starch, egg powder and spiced with ginger flour

2024The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access

10.35219/foodtechnology.2024.1.08 Full text1 citations

Authors

6 authors across 3 institutions in 2 countries.

Emmanuel Kehinde OkeFirst author
- Olusegun Agagu University of Science and Technology (NG)
Chubiyojo Joy Joseph
- Federal University of Agriculture, Abeokuta (NG)
Chubiyojo Joy Joseph
- Federal University of Agriculture, Abeokuta (NG)
Abiodun Aderoju Adeola
- Federal University of Agriculture, Abeokuta (NG)
Oluwakemi Abosede Ojo
- Federal University of Agriculture, Abeokuta (NG)
Ajibola Bamikole OyedejiSenior author

Fields

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

Food composition and propertieslevel 3 · 0.95
Food and Agricultural Scienceslevel 3 · 0.93
Child Nutrition and Feeding Issueslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2024 · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · 1 citations
https://openalex.org/W4404424981

Quality attributes of pasta produced from cassava starch, egg powder and spiced with ginger flour · Sankore