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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.

EVALUATION OF THE QUALITY CHARACTERISTICS OF COCOA BEAN DRIED USING DIFFERENT DRYING TECHNIQUES

2022Innovare Journal of Agricultural SciencesJournalOpen access

10.22159/ijags.2022.v10i5.46510 Full text2 citations

Authors

5 authors.

Ogundare OAFirst author
- Nigerian Stored Products Research Institute (NG)
Ibitoye O
- Nigerian Stored Products Research Institute (NG)
Omoniyi Samuel Oyewole
- Nigerian Stored Products Research Institute (NG)
as printed: Oyewole OS
Oke O
- Nigerian Stored Products Research Institute (NG)
Ogungbemi KSenior author
- Nigerian Stored Products Research Institute (NG)

Fields

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

Food Chemistry and Fat Analysislevel 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
2022 · Innovare Journal of Agricultural Sciences · 2 citations
https://openalex.org/W4312444800

EVALUATION OF THE QUALITY CHARACTERISTICS OF COCOA BEAN DRIED USING DIFFERENT DRYING TECHNIQUES · Sankore