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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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Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

2022Frontiers in Food Science and TechnologyJournalOpen access

10.3389/frfst.2022.974588 Full text20 citations

Authors

3 authors.

Emmanuel Anyachukwu IrondiFirst author
- Kwara State University (NG)
Yunus Temitayo Imam
- Kwara State University (NG)
Emmanuel Oladipo AjaniSenior author
- Kwara State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99

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

openalexseen September 9, 2026
2022 · Frontiers in Food Science and Technology · 20 citations
https://openalex.org/W4297906811

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads · Sankore