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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.

Effect of Thermal Processing Conditions on the Physicochemical and Moisture-Sorption Characteristics of Two Cocoyam (Colocasia esculenta) Varieties

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i730439 Full text2 citations

Authors

6 authors.

Theophilus Maduabuchukwu IkegwuFirst author
- Nnamdi Azikiwe University (NG)
as printed: Theophilus M. Ikegwu
Chika U. Obiora
- Nnamdi Azikiwe University (NG)
Joy C. Mba
- Nnamdi Azikiwe University (NG)
Joy C. Mba
- Nnamdi Azikiwe University (NG)
Eunice N. Odo
- Nnamdi Azikiwe University (NG)
Nkemakonam N. AneneSenior author
- Nnamdi Azikiwe University (NG)
as printed: Nkemakonam M. Anene

Fields

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

Food and Agricultural Scienceslevel 3 · 0.99
Pacific and Southeast Asian Studieslevel 3 · 0.98
African Botany and Ecology Studieslevel 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
2022 · Asian Food Science Journal · 2 citations
https://openalex.org/W4280568149

Effect of Thermal Processing Conditions on the Physicochemical and Moisture-Sorption Characteristics of Two Cocoyam (Colocasia esculenta) Varieties · Sankore