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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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A Study on The Influence of Barrel Temperature, Screw Speed and Feed Moisture on the Taste and Appearance of Extrudates Produced from Aerial Yam and Soybean Flour Mixture

2026INTERNATIONAL JOURNAL OF ENGINEERING AND MODERN TECHNOLOGYJournalOpen access

10.56201/ijemt.vol.12.no6.2026.pg234.244 Full text0 citations

Authors

1 authors.

Enobong O. UmohFirst authorCorresponding
- Akwa Ibom State University (NG)
as printed: Enobong Okon Umoh

Fields

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

Food composition and propertieslevel 3 · 0.40
Food and Agricultural Scienceslevel 3 · 0.08
Food Quality and Safety Studieslevel 3 · 0.06

Sources

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

openalexseen September 9, 2026
2026 · INTERNATIONAL JOURNAL OF ENGINEERING AND MODERN TECHNOLOGY · 0 citations
https://openalex.org/W7203621588

A Study on The Influence of Barrel Temperature, Screw Speed and Feed Moisture on the Taste and Appearance of Extrudates Produced from Aerial Yam and Soybean Flour Mixture · Sankore