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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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Assessing the Interaction of Blanching and Drying Parameters in Yam Drying through Response Surface Methodology · Sankore

Assessing the Interaction of Blanching and Drying Parameters in Yam Drying through Response Surface Methodology

2026Malaysian Journal of Science and Advanced TechnologyJournalOpen access

10.56532/mjsat.v6i2.639 Full text0 citations

Authors

4 authors.

Yusufu LukaFirst author
- Modibbo Adama University of Technology (NG)
Abdulhalim Musa Abubakar
- Modibbo Adama University of Technology (NG)
Michael Mshirshima Tsaha
- Modibbo Adama University of Technology (NG)
Semiu Adebayo KareemSenior author
- Modibbo Adama University of Technology (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.98
Food composition and propertieslevel 3 · 0.01
Microencapsulation and Drying Processeslevel 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 · Malaysian Journal of Science and Advanced Technology · 0 citations
https://openalex.org/W7202085060