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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 properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition

2023Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-023-02187-x Full text2 citations

Authors

7 authors across 3 institutions in 2 countries.

Fausat L. KolawoleFirst authorCorresponding
- University of Ilorin (NG)
Amirat T. Adeolomo
- University of Ilorin (NG)
Similoluwa E. Ogunalaka
- University of Ilorin (NG)
Saidat O. Olaiya
- University of Ilorin (NG)
Halimat O. Sanni-Olayiwola
- University of Ilorin (NG)
Olaide Akinwunmi Akintayo
- University of Ilorin (NG)
as printed: Olaide A. Akintayo
Mutiat A. BalogunSenior author
- University of Ilorin (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Journal of Food Measurement & Characterization · 2 citations
https://openalex.org/W4387938392

Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition · Sankore