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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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Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles

2025Acta periodica technologicaJournalOpen access

10.2298/apt250213008b Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

H.F. BankoleFirst author
- Forestry Research Institute of Nigeria (NG)
O.J. Ijabo
Simon V. Irtwange
as printed: S.V. Irtwange
Mayowa Saheed SanusiSenior author
- University of Ilorin (NG)
as printed: M.S. Sanusi

Fields

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

Food composition and propertieslevel 3 · 0.83

Sources

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

openalexseen September 9, 2026
2025 · Acta periodica technologica · 1 citations
https://openalex.org/W4410165292

Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles · Sankore