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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.

Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology

2022European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2022/v14i111269 Full text1 citations

Authors

5 authors across 3 institutions in 1 country.

C. E. KaluFirst author
- Akanu Ibiam, Federal Polytechnic Unwana (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
I. C. Alaka
- Ebonyi State University (NG)
Kenneth Chigozie Asadu
- Akanu Ibiam, Federal Polytechnic Unwana (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: K. C. Asadu
K. C. OKpara
- Akanu Ibiam, Federal Polytechnic Unwana (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
C. C. DanielSenior author
- Akanu Ibiam, Federal Polytechnic Unwana (NG)
- 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

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4309119524

Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology · Sankore