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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.

Evaluation of Physicochemical, Physical, Functional, and Optical Properties of Stored and Fresh Yam Tubers for Production of Quality Instant Pounded Yam Flour

2026African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.021.01019 Full text0 citations

Authors

6 authors across 5 institutions in 2 countries.

Bello, Rukayat OmobolanleFirst author
- Yaba College of Technology (NG)
as printed: Rukayat Omobolanle Bello
Abdulganiy O. Raji
- University of Ibadan (NG)
as printed: Abdulganiy Olayinka Raji
Bolanle Asiru
Suraju Adeyemi Adegbite
- Federal Institute of Industrial Research Oshodi (NG)
Abdulrasheed Opeyemi Alade
- West African College of Physicians (NG)
Olokoshe, A.ASenior author
- Federal Institute of Industrial Research Oshodi (NG)
as printed: Abimbola Olokoshe

Fields

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

Food Drying and Modelinglevel 3 · 0.47
Potato Plant Researchlevel 3 · 0.21
Food composition and propertieslevel 3 · 0.15

Sources

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

openalexseen September 9, 2026
2026 · African Journal of Agricultural Science and Food Research · 0 citations
https://openalex.org/W7124749808

Evaluation of Physicochemical, Physical, Functional, and Optical Properties of Stored and Fresh Yam Tubers for Production of Quality Instant Pounded Yam Flour · Sankore