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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.

Effect of drying methods on hydrophilic, hydrophobic, reconstitution and viscosity of Okra (Abelmoschus Esculentus L. Moench) slices

2025BIO Web of ConferencesPublicationOpen access

10.1051/bioconf/202518703006 Full text0 citations

Authors

4 authors across 2 institutions in 2 countries.

Kunle OniFirst author
- Federal University Oye Ekiti (NG)
Temitope Omolayo Fasuan
as printed: Temitope Fasuan
Chidi OkoroSenior author
- Federal University Oye Ekiti (NG)
Chidi OkoroSenior author
- Federal University Oye Ekiti (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.98
Agricultural Practices and Plant Geneticslevel 3 · 0.98
Food Chemistry and Fat Analysislevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2025 · BIO Web of Conferences · 0 citations
https://openalex.org/W4414215445

Effect of drying methods on hydrophilic, hydrophobic, reconstitution and viscosity of Okra (Abelmoschus Esculentus L. Moench) slices · Sankore