Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.
- DOI
- 10.1007/s11130-026-01504-1
- Published
- 2026 May 14
- Container
- Plant foods for human nutrition (Dordrecht, Netherlands)
- 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.
- 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.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- 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:10.1007/s11130-026-01504-1,
title = {Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.},
author = {Esposito NN and Genevois CE},
year = {2026},
journal = {Plant foods for human nutrition (Dordrecht, Netherlands)},
doi = {10.1007/s11130-026-01504-1},
url = {https://doi.org/10.1007/s11130-026-01504-1}
}RIS
TY - JOUR TI - Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration. AU - Esposito NN AU - Genevois CE PY - 2026 JO - Plant foods for human nutrition (Dordrecht, Netherlands) DO - 10.1007/s11130-026-01504-1 UR - https://doi.org/10.1007/s11130-026-01504-1 ER -
APA
NN, E., & CE, G. (2026). Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.. Plant foods for human nutrition (Dordrecht, Netherlands). https://doi.org/10.1007/s11130-026-01504-1
Source records
- pubmed · retrieved 2026-09-27T12:23:51.561Z
- europe-pmc · retrieved 2026-09-27T12:23:51.578Z