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

2025IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v4i2.87 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Eucharia C AgboFirst author
- University of Nigeria (NG)
as printed: Eucharia Chinyere Agbo
Ihuoma Mary Nnadi
- University of Nigeria (NG)
Udoka Patricia NnadiSenior author
- Imo State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2025 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W4412199834

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