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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

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

2026International Journal of Convergent and Informatics Science ResearchJournalOpen access

10.70382/hijcisr.v10i9.033 Full text0 citations

Authors

5 authors.

EJIM, M. N.First author
- The Federal Polytechnic, Ado-Ekiti (NG)
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, O. H.Senior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 0.40
Phytase and its Applicationslevel 3 · 0.23
Cassava research and cyanidelevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2026 · International Journal of Convergent and Informatics Science Research · 0 citations
https://openalex.org/W7118003108

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