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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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Proximate, pasting, microstructural and sensory properties of gluten‐free pasta from high‐quality provitamin A cassava and Bambara nut flour composites

2025Journal of the Science of Food and AgricultureJournal

10.1002/jsfa.14282 Full text0 citations

Authors

3 authors.

Modupeola A. OguntoyeFirst authorCorresponding
- University of Ibadan (NG)
Esther O. Kilanko
- University of Ibadan (NG)
Abiodun Adekunle OlapadeSenior author
- University of Ibadan (NG)
as printed: Abiodun A. Olapade

Fields

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

Food composition and propertieslevel 3 · 1.00
Nutrition and Health in Aginglevel 3 · 0.92
Cassava research and cyanidelevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2025 · Journal of the Science of Food and Agriculture · 0 citations
https://openalex.org/W4409391828

Proximate, pasting, microstructural and sensory properties of gluten‐free pasta from high‐quality provitamin A cassava and Bambara nut flour composites · Sankore