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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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Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i11600 Full text0 citations

Authors

6 authors across 4 institutions in 2 countries.

C. E. KaluFirst author
- Akanu Ibiam, Federal Polytechnic Unwana (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
I. C. Alaka
- Ebonyi State University (NG)
Ekwu, F. C.
- Ebonyi State University (NG)
as printed: F. C. Ekwu
Onyekachi Ikegwu
- Ebonyi State University (NG)
as printed: O. J. Ikegwu
Okwara N. RphSenior author
Okwara N. RphSenior author

Fields

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

Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Asian Food Science Journal · 0 citations
https://openalex.org/W4309779187

Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis · Sankore