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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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What we cover

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.

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

2023IntechOpen eBooksBook ChapterOpen access

10.5772/intechopen.109580 Full text4 citations

Authors

3 authors across 3 institutions in 1 country.

W. AwoyaleFirst author
as printed: Wasiu Awoyale
Kazeem Koledoye Olatoye
- Kwara State University (NG)
as printed: Kazeem K. Olatoye
Bussie Maziya-DixonSenior authorCorresponding
- International Institute of Tropical Agriculture (NG)
- International Institute of Tropical Agriculture (NG)
as printed: Busie Maziya-Dixon

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 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
2023 · IntechOpen eBooks · 4 citations
https://openalex.org/W4321790956

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough · Sankore