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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.

Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks

2023Acta periodica technologicaJournalOpen access

10.2298/apt2354081s Full text5 citations

Authors

3 authors.

Mayowa Saheed SanusiFirst authorCorresponding
- University of Ilorin (NG)
as printed: Mayowa Sanusi
Musliu Olushola Sunmonu
- University of Ilorin (NG)
as printed: Musliu Sunmonu
Sodiq Oladimeji AlasiSenior author
- University of Ilorin (NG)
as printed: Sodiq Alasi

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
Agricultural Engineering and Mechanizationlevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2023 · Acta periodica technologica · 5 citations
https://openalex.org/W4387680689

Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks · Sankore