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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.

Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel

2023The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access

10.35219/foodtechnology.2023.2.02 Full text1 citations

Authors

5 authors across 2 institutions in 1 country.

W. AwoyaleFirst author
- Kwara State University (NG)
as printed: Wasiu Awoyale
Elizabeth Opoola
- Kwara State University (NG)
Kazeem Koledoye Olatoye
- Kwara State University (NG)
as printed: Kazeem K. Olatoye
J. P. Alimi
- Nigerian Stored Products Research Institute (NG)
as printed: John P. Alimi
Lateef SanniSenior author
- Nigerian Stored Products Research Institute (NG)
as printed: Lateef O. Sanni

Fields

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

Polysaccharides Composition and Applicationslevel 3 · 0.97
Food composition and propertieslevel 3 · 0.96
Proteins in Food Systemslevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2023 · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · 1 citations
https://openalex.org/W4392176184

Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel · Sankore