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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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Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i9656 Full text0 citations

Authors

2 authors.

C.S. AgboFirst author
- University of Nigeria (NG)
as printed: C. S. Agbo
Ifeoma Elizabeth Mbaeyi-NwaohaSenior author
- University of Nigeria (NG)
as printed: I. E. Mbaeyi-Nwaoha

Fields

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

Food composition and propertieslevel 3 · 0.99
Phytase and its Applicationslevel 3 · 0.93
Cassava research and cyanidelevel 3 · 0.93

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 · 0 citations
https://openalex.org/W4386472368

Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango · Sankore