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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, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

2024Food Production Processing and NutritionJournalOpen access

10.1186/s43014-023-00201-9 Full text9 citations

Authors

6 authors.

Emmanuel Anyachukwu IrondiFirst authorCorresponding
- Kwara State University (NG)
Kazeem Koledoye Olatoye
- Kwara State University (NG)
Hassan Taiye Abdulameed
- Kwara State University (NG)
Olawale Mashood Aliyu
- Kwara State University (NG)
Emmanuel Oladipo Ajani
- Kwara State University (NG)
Osayame Funmilayo OgbeborSenior author
- Kwara State University (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Phytase and its Applicationslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2024 · Food Production Processing and Nutrition · 9 citations
https://openalex.org/W4390759086

Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits · Sankore