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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 Temperature on the Rheological Properties of African Yam Bean (Sphenostylis Stenocarpa) Seed Flour

2022Journal of Food Technology ResearchJournalOpen access

10.18488/jftr.v9i1.3014 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Jeremiah Friday IgweFirst author
- Federal Polytechnic Nekede (NG)
John Ikechukwu EzeSenior author
- University of Nigeria (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.98
Agricultural pest management studieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Technology Research · 0 citations
https://openalex.org/W4281689879

Effect of Temperature on the Rheological Properties of African Yam Bean (Sphenostylis Stenocarpa) Seed Flour · Sankore