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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.

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

2024Research Journal of BotanyJournalOpen access

10.3923/rjb.2024.10.20 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

C. ImoisiFirst author
- University of Benin (NG)
as printed: Chinyere Imoisi
Frederick Ideyienmhi Omenai
- University of Benin (NG)
J.U. IyaseleSenior author
- Nasarawa State University (NG)
as printed: Julius Uche Iyasele

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2024 · Research Journal of Botany · 2 citations
https://openalex.org/W4399922167

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends · Sankore