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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.

Effect of Processing Methods on Physical Properties of Gum Extracts from Selected Legume Seeds

2025World Journal of Food Science and TechnologyJournalOpen access

10.11648/j.wjfst.20250902.11 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Blessing NwokekeFirst authorCorresponding
- Joseph Sarwuan Tarka University Makurdi (NG)
Isiaka Adedokun
- Joseph Sarwuan Tarka University Makurdi (NG)
Peace Ekeocha
- The Federal Polytechnic, Ado-Ekiti (NG)
MaryFrances EkeborSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)

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
Proteins in Food Systemslevel 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
2025 · World Journal of Food Science and Technology · 1 citations
https://openalex.org/W4409514779

Effect of Processing Methods on Physical Properties of Gum Extracts from Selected Legume Seeds · Sankore