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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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Assessment of cyanide content and nutritional composition of odourless fufu flour produced using different processing techniques

2022Food ResearchJournalOpen access

10.26656/fr.2017.6(2).294 Full text1 citations

Authors

6 authors across 2 institutions in 1 country.

K. OgungbemiFirst author
- Nigerian Stored Products Research Institute (NG)
- Federal University of Agriculture, Abeokuta (NG)
B. Balogun
- Nigerian Stored Products Research Institute (NG)
S. S. Ajisafe
as printed: S.S. Ajisafe
B.T. Ayangbemi
- Nigerian Stored Products Research Institute (NG)
A.O. Ilori
Omoniyi Samuel OyewoleSenior author
- Nigerian Stored Products Research Institute (NG)
as printed: O.S. Oyewole

Fields

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

Food and Agricultural Scienceslevel 3 · 0.98
Cassava research and cyanidelevel 3 · 0.96
Natural Products and Applicationslevel 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 · Food Research · 1 citations
https://openalex.org/W4223428808

Assessment of cyanide content and nutritional composition of odourless fufu flour produced using different processing techniques · Sankore