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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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Interactive effects of soaking duration and drying temperature on the drying kinetics and proximate composition of tiger nuts (Cyperus esculentus L.)

2026European Food Research and TechnologyJournal

10.1007/s00217-026-05055-2 Full text2 citations

Authors

5 authors across 4 institutions in 1 country.

Chinedu C. C. AnyeneFirst author
- Federal Polytechnic Oko (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Charles O. Nwajinka
- Nnamdi Azikiwe University (NG)
Chukwunonso D. Okpala
- Nnamdi Azikiwe University (NG)
N.R. NwakubaCorresponding
- Federal University of Technology Owerri (NG)
as printed: Nnaemeka R. Nwakuba
Desmond AmaefuleSenior author
- Nnamdi Azikiwe University (NG)
as printed: Desmond O. Amaefule

Fields

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

Food Drying and Modelinglevel 3 · 0.89
Botany, Ecology, and Taxonomy Studieslevel 3 · 0.04
Microencapsulation and Drying Processeslevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2026 · European Food Research and Technology · 2 citations
https://openalex.org/W7126213548

Interactive effects of soaking duration and drying temperature on the drying kinetics and proximate composition of tiger nuts (Cyperus esculentus L.) · Sankore