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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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Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

2026HAL (Le Centre pour la Communication Scientifique Directe)Journal

10.9734/afsj/2026/v25i3857 Full text0 citations

Authors

4 authors.

Apata, D.O.First author
- Ladoke Akintola University of Technology (NG)
D.O., ApataFirst author
B. F. OlanipekunSenior author
- Ladoke Akintola University of Technology (NG)
as printed: Olanipekun, B.F.
B.F., OlanipekunSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.90
Polysaccharides Composition and Applicationslevel 3 · 0.02
Microencapsulation and Drying Processeslevel 3 · 0.01
Hibiscus Plant Research Studieslevel 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 · Asian Food Science Journal · 0 citations
https://openalex.org/W7129025560
openalexseen September 9, 2026
2026 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
https://openalex.org/W7130271369

Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology · Sankore