Article · Journal · 2025

Influence of Blending Ratios and Baking Temperature on the Nutritional and Sensory Properties of Biscuits Made from Wheat, Peanut and Banana Flour

IPS Journal of Nutrition and Food Science

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 15th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country