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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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Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks

2026Food PhysicsJournalOpen access

10.1016/j.foodp.2026.100080 Full text0 citations

Authors

3 authors.

Mayowa Saheed SanusiFirst authorCorresponding
- University of Ilorin (NG)
Mistura Oyindamola Abidogun
- University of Ilorin (NG)
Elijah AyilaranSenior author

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.48
Food composition and propertieslevel 3 · 0.28
Food Drying and Modelinglevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · Food Physics · 0 citations
https://openalex.org/W7119849751

Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks · Sankore