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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 Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting ( Micromesistius Poutassou )

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2087579 Full text2 citations

Authors

4 authors.

A.T. OmidiranFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
as printed: Adebukola Tolulope Omidiran
Deborah I. Adesanya
- Federal University of Agriculture, Abeokuta (NG)
Oluwafunke O. Akinbule
- Federal University of Agriculture, Abeokuta (NG)
Olajide Philip SobukolaSenior author
- Federal University of Agriculture, Abeokuta (NG)
as printed: Olajide P. Sobukola

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.99
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.99
Aquaculture Nutrition and Growthlevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Journal of Culinary Science & Technology · 2 citations
https://openalex.org/W4282972195

Effect of Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting ( Micromesistius Poutassou ) · Sankore