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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 Temperature Influence on the Chemical and Functional Properties of Plantain, Jack-Bean and Maize Based Flakes

2026IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/6bkytp39 Full text0 citations

Authors

3 authors.

John A. V. OlumurewaFirst author
- Federal University of Technology (NG)
Oluwole Steve Ijarotimi
- Federal University of Technology (NG)
Olalekan Adun IlaraSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.86
Banana Cultivation and Researchlevel 3 · 0.02
Seed and Plant Biochemistrylevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W7127606762

Extrusion Temperature Influence on the Chemical and Functional Properties of Plantain, Jack-Bean and Maize Based Flakes · Sankore