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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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Evaluation of the effect of slice thickness and drying temperature on selected characteristics of orange-fleshed sweet potatoes (Ipomoea batatas L.)

2025LAUTECH Journal of Engineering and TechnologyJournalOpen access

10.36108/laujet/5202.91.0461 Full text0 citations

Authors

2 authors.

C. I EboFirst author
- Ladoke Akintola University of Technology (NG)
Moruf Olanrewaju OkeSenior author
- Ladoke Akintola University of Technology (NG)
as printed: M. O. Oke

Fields

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

Food Drying and Modelinglevel 3 · 0.99
Food composition and propertieslevel 3 · 0.00
Microencapsulation and Drying Processeslevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2025 · LAUTECH Journal of Engineering and Technology · 0 citations
https://openalex.org/W4415717604

Evaluation of the effect of slice thickness and drying temperature on selected characteristics of orange-fleshed sweet potatoes (Ipomoea batatas L.) · Sankore