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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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QUALITY EVALUATION OF THE ANTINUTRIENT AND SENSORY PROPERTIES OF BREAD PRODUCED FROM WHEAT-CASSAVA FLOUR FORTIFIED WITH CARROT POWDER

2025International Journal of Convergent and Informatics Science ResearchJournalOpen access

10.70382/hijcisr.v08i9.033 Full text0 citations

Authors

5 authors.

EJIM, M. N.First author
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: EJIM, M.N
B. A. OMACHI
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: OMACHI, B.A
EJIM, K. O
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: EJIM, K.O
ABIODUN, A.M
- The Federal Polytechnic, Ado-Ekiti (NG)
Bankole OoSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: BANKOLE, O.H

Fields

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

Food composition and propertieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2025 · International Journal of Convergent and Informatics Science Research · 0 citations
https://openalex.org/W4412372471

QUALITY EVALUATION OF THE ANTINUTRIENT AND SENSORY PROPERTIES OF BREAD PRODUCED FROM WHEAT-CASSAVA FLOUR FORTIFIED WITH CARROT POWDER · Sankore