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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.

Extrusion barrel temperature effect on textural and physical properties of Ready-To-Eat food from cardaba banana, African yam bean, and dates

2026COAST Journal of the School of ScienceJournalOpen access

10.4314/coast.v7i2.2 Full text0 citations

Authors

9 authors.

R. T. BabalolaFirst author
- Osun State University (NG)
as printed: R.T. Babalola
O.I. Fabiyi
L.A. Oyafajo
D.O. Adeyeye
T.O. Oyebiyi
F.R. Oyekanmi
A.T. Oloyede
O.O. Akindele
W.O. AdejuwonSenior author

Fields

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

Food composition and propertieslevel 3 · 0.56
Date Palm Research Studieslevel 3 · 0.13
Food Drying and Modelinglevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · COAST Journal of the School of Science · 0 citations
https://openalex.org/W7124253364

Extrusion barrel temperature effect on textural and physical properties of Ready-To-Eat food from cardaba banana, African yam bean, and dates · Sankore