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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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SENSORY ACCEPTABILITY AND STORAGE STABILITY OF TIDBITS PRODUCED WITH FLOUR FROM CASSAVA AND BAMBARA NUT

2026Food and Environment Safety JournalJournalOpen access

10.4316/fens.2026.10 Full text0 citations

Authors

6 authors.

Abubakar Adegboyega AkanniFirst author
- Nigerian Stored Products Research Institute (NG)
Lateef Sanni
- Nigerian Stored Products Research Institute (NG)
as printed: Lateef Oladimeji Sanni
Janet Omolola Alimi
- Nigerian Stored Products Research Institute (NG)
J. P. Alimi
- Nigerian Stored Products Research Institute (NG)
as printed: John Praise Alimi
Yemisi Francisca AWOYINKA
- Nigerian Stored Products Research Institute (NG)
Ifedapo Solomon AyandaSenior author
- Nigerian Stored Products Research Institute (NG)
as printed: Ifedapo Solomon AYANDA

Fields

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

Food composition and propertieslevel 3 · 0.32
Cassava research and cyanidelevel 3 · 0.29
Food Drying and Modelinglevel 3 · 0.07

Sources

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

openalexseen September 9, 2026
2026 · Food and Environment Safety Journal · 0 citations
https://openalex.org/W7196924146

SENSORY ACCEPTABILITY AND STORAGE STABILITY OF TIDBITS PRODUCED WITH FLOUR FROM CASSAVA AND BAMBARA NUT · Sankore