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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.

CHEMICAL, MICROBIAL AND SENSORY QUALITIES OF ICE CREAM STABILISED WITH ACETYLATED STARCHES EXTRACTED FROM CASSAVA AND PLANTAIN

2024Fuoye journal of Agriculture and human ecology.JournalOpen access

10.62923/fuojahe.v7i1.212 Full text0 citations

Authors

4 authors across 4 institutions in 1 country.

Kudirat T. AraoyeFirst author
- Federal University Oye Ekiti (NG)
as printed: Kudirat Titilope Araoye
Dupe T. Otolowo
as printed: Dupe Temilade Otolowo
Oluwatooyin Faramade Oludahunsi
Matthew OluwamukomiSenior author
as printed: Matthew Olusola Oluwamukomi

Fields

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

Food composition and propertieslevel 3 · 0.99
Polysaccharides Composition and Applicationslevel 3 · 0.97
Proteins in Food Systemslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · Fuoye journal of Agriculture and human ecology. · 0 citations
https://openalex.org/W4406795139

CHEMICAL, MICROBIAL AND SENSORY QUALITIES OF ICE CREAM STABILISED WITH ACETYLATED STARCHES EXTRACTED FROM CASSAVA AND PLANTAIN · Sankore