Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating.

Sumnu G, Ndife MK, Bayindirli L.

DOI: 10.1007/s002170050459
Published: 1999-01-01
Container: Eur Food Res Technol
Publisher: Not recorded
Open access: no

Credibility signals

limited evidence Score 43/100 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. Source: Crossref; license: CC0 metadata
cautionDOI resolves: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
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. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
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. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredOpen access status: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.1007/s002170050459,
  title = {Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating.},
  author = {Sumnu G and  Ndife MK and  Bayindirli L.},
  year = {1999},
  journal = {Eur Food Res Technol},
  doi = {10.1007/s002170050459},
  url = {https://doi.org/10.1007/s002170050459}
}

RIS

TY  - JOUR
TI  - Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating.
AU  - Sumnu G
AU  -  Ndife MK
AU  -  Bayindirli L.
PY  - 1999
JO  - Eur Food Res Technol
DO  - 10.1007/s002170050459
UR  - https://doi.org/10.1007/s002170050459
ER  -

APA

G, S., MK, N., & L., B. (1999). Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating.. Eur Food Res Technol. https://doi.org/10.1007/s002170050459

Source records

europe-pmc · retrieved 2026-09-27T10:40:46.611Z