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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.

Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i10680 Full text1 citations

Authors

3 authors across 3 institutions in 1 country.

Sulaimon KosokoFirst author
- Federal Institute of Industrial Research Oshodi (NG)
as printed: Sulaimon Babatunde Kosoko
Wilson Tamunotonye Orunaboka
- University of Port Harcourt (NG)
Abiona Sunday AinaSenior author
- Tai Solarin University of Education (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2023 · Asian Food Science Journal · 1 citations
https://openalex.org/W4388702646

Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis · Sankore