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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.

Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava

2023Journal of Food IndustryJournalOpen access

10.5296/jfi.v6i1.20682 Full text3 citations

Authors

6 authors across 2 institutions in 1 country.

J. P. AlimiFirst author
- Nigerian Stored Products Research Institute (NG)
- University of Ibadan (NG)
as printed: J.P. Alimi
J.P. AlimiFirst author
- Nigerian Stored Products Research Institute (NG)
- University of Ibadan (NG)
S. A. Ahemen
J. O. Alimi
- Nigerian Stored Products Research Institute (NG)
- University of Ibadan (NG)
S. S. Ajisafe
- Nigerian Stored Products Research Institute (NG)
O. A. OkeSenior author
- Nigerian Stored Products Research Institute (NG)

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2023 · Journal of Food Industry · 3 citations
https://openalex.org/W4317781483

Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava · Sankore