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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.

Moisture Desorption and Thermodynamic Characteristics of Nixtamalized Maize and Fermented Cassava Flour Blends

2025Polish Journal of Food and Nutrition SciencesJournalOpen access

10.31883/pjfns/205003 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Bongjo, Ndi B.First authorCorresponding
- Benue State University (NG)
as printed: Ndi B. Bongjo
Charles Chukwuma Ariahu
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: Charles C. Ariahu
B. A. IkyengeSenior author
- Benue State University (NG)
as printed: Barnabas A. Ikyenge

Fields

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

Food composition and propertieslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.99
Food Drying and Modelinglevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2025 · Polish Journal of Food and Nutrition Sciences · 0 citations
https://openalex.org/W4413429970

Moisture Desorption and Thermodynamic Characteristics of Nixtamalized Maize and Fermented Cassava Flour Blends · Sankore