Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients.
- DOI
- 10.1002/fsn3.72399
- Published
- 2026 Sep
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- supportingOpen access status: Normalized open-access status: open.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72399,
title = {Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients.},
author = {Yalcin S and Atik A and Atik İ},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.72399},
url = {https://doi.org/10.1002/fsn3.72399}
}RIS
TY - JOUR TI - Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients. AU - Yalcin S AU - Atik A AU - Atik İ PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.72399 UR - https://doi.org/10.1002/fsn3.72399 ER -
APA
S, Y., A, A., & İ, A. (2026). Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients.. Food science & nutrition. https://doi.org/10.1002/fsn3.72399
Source records
- pubmed · retrieved 2026-09-25T19:18:34.893Z