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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.

Effect of Processing Techniques on Functional, Rheological and Sensory Properties of Different Varieties of Yam Flour (Water Yam, White Yam and Aerial Yam)

2026Iconic Research and Engineering JournalsJournalOpen access

10.64388/irev10i2-1722122 Full text0 citations

Authors

5 authors.

C.A. NwachukwuFirst author
- Imo State University (NG)
as printed: C. A. Nwachukwu
B C Nwokeke
as printed: B. C. Nwokeke
C. U. Enyi
C. O. Ogbedeagu
S. C. KaluSenior author
- Imo State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.82
Polysaccharides Composition and Applicationslevel 3 · 0.07
Potato Plant Researchlevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2026 · Iconic Research and Engineering Journals · 0 citations
https://openalex.org/W7202193989

Effect of Processing Techniques on Functional, Rheological and Sensory Properties of Different Varieties of Yam Flour (Water Yam, White Yam and Aerial Yam) · Sankore