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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.

Impact of Heating Duration on Viscosity Characteristics in Cassava and Millet Flour Mixtures · Sankore

Impact of Heating Duration on Viscosity Characteristics in Cassava and Millet Flour Mixtures

2024Asian Journal of Emerging ResearchJournalOpen access

10.3923/ajer.2024.56.65 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

C. ImoisiFirst author
- University of Benin (NG)
as printed: Chinyere Imoisi
Frederick Ideyienmhi Omenai
- University of Benin (NG)
J.U. Iyasele
- Kaduna State University (NG)
as printed: Julius Uche Iyasele
Maryam Sa'adSenior author
- Nasarawa State University (NG)

Fields

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

Food composition and propertieslevel 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
2024 · Asian Journal of Emerging Research · 0 citations
https://openalex.org/W4412192840