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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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Effect of Carrot Flour Substitution on the Mineral, Carotenoid and Antioxidant Properties of Wheat-Carrot Composite Cookies, Sweetened with Sorbitol

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i9912 Full text0 citations

Authors

3 authors.

Sinmisola Gift ObigbemiFirst author
- Ladoke Akintola University of Technology (NG)
Ezekiel. T. Otunola
- Ladoke Akintola University of Technology (NG)
Kazeem Kolapo SalamSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.87
Phytochemicals and Antioxidant Activitieslevel 3 · 0.02
Proteins in Food Systemslevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2026 · Asian Food Science Journal · 0 citations
https://openalex.org/W7202371503

Effect of Carrot Flour Substitution on the Mineral, Carotenoid and Antioxidant Properties of Wheat-Carrot Composite Cookies, Sweetened with Sorbitol · Sankore