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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.

A QUANTITATIVE STUDY OF MICROMERITICS PROPERTIES OF CO-PROCESSED BINDER ON THE NUTRITIONAL AND MECHANICAL PROPERTIES OF EXTRUDED MEAT SNACKS

2026FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGYJournalOpen access

10.51459/futajeet.2026.20.special.627 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

B. K AdeoyeFirst author
- Federal University of Technology (NG)
as printed: B. K. Adeoye
U. Nwitte-Eze
- Federal University of Technology (NG)
A. D. AdeniranSenior author
- Elizade University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.80
Microencapsulation and Drying Processeslevel 3 · 0.06
Nanocomposite Films for Food Packaginglevel 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 · FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY · 0 citations
https://openalex.org/W7165390193

A QUANTITATIVE STUDY OF MICROMERITICS PROPERTIES OF CO-PROCESSED BINDER ON THE NUTRITIONAL AND MECHANICAL PROPERTIES OF EXTRUDED MEAT SNACKS · Sankore