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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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Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage

2022European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2022/v14i730512 Full text1 citations

Authors

4 authors.

G. A. AmadiFirst author
- Rivers State University (NG)
M. A. H. China
- Rivers State University (NG)
Anim Ekpo Ujong
- Rivers State University (NG)
as printed: A. E. Ujong
M. ChristianSenior author
- Rivers State University (NG)

Fields

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

Food and Agricultural Scienceslevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.98
Agriculture and Agroindustry Studieslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4285597500

Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage · Sankore