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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 Extrusion Parameters on Dietary Fibre, Techno-functional and Sensory Properties of Ready-to-Eat Extruded Snacks Produced from Pearl Millet, Soycake and Rice Bran

2026IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/fpghf342 Full text0 citations

Authors

5 authors across 3 institutions in 1 country.

Toyin Joy ArogundadeFirst author
- Joseph Ayo Babalola University (NG)
- Federal University of Technology (NG)
Oluwole Steve Ijarotimi
- Federal University of Technology (NG)
Olusola Samuel Jolayemi
- Federal University of Technology (NG)
Omolola Hubeidah Gbolagade
- Federal University of Technology (NG)
T.N. FagbemiSenior author
- Adekunle Ajasin University (NG)
- Federal University of Technology (NG)
as printed: Tayo Nathaniel Fagbemi

Fields

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

Food composition and propertieslevel 3 · 0.81
Food and Agricultural Scienceslevel 3 · 0.05
Polysaccharides Composition and Applicationslevel 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 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W7203976151

Effect of Extrusion Parameters on Dietary Fibre, Techno-functional and Sensory Properties of Ready-to-Eat Extruded Snacks Produced from Pearl Millet, Soycake and Rice Bran · Sankore