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

2024Asian Journal of Emerging ResearchJournalOpen access

10.3923/ajer.2024.22.30 Full text1 citations

Authors

2 authors.

C. ImoisiFirst author
- University of Benin (NG)
as printed: Chinyere Imoisi
J.U. IyaseleSenior author
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 · Asian Journal of Emerging Research · 1 citations
https://openalex.org/W4399867885

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