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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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Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i1692 Full text4 citations

Authors

5 authors.

Babatunde Olaoluwa AlukoFirst author
- Federal University of Technology (NG)
Olufemi Olugbenga Awolu
- Federal University of Technology (NG)
Olufemi Olugbenga Awolu
- Federal University of Technology (NG)
Sekinat Olayemi BamideleSenior author
- Federal University of Technology (NG)
Sekinat Olayemi BamideleSenior author
- Federal University of Technology (NG)

Fields

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

Phytase and its Applicationslevel 3 · 0.92
Food composition and propertieslevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2024 · Asian Food Science Journal · 4 citations
https://openalex.org/W4391052212

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour · Sankore