Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
- DOI
- 10.1007/s13197-017-2561-4
- Published
- 2017-03-14
- Container
- Journal of Food Science and Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- 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.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1007/s13197-017-2561-4,
title = {Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins},
author = {Henryk Zieliński and Zuzana Ciesarová and Kristína Kukurová and Danuta Zielinska and Dorota Szawara-Nowak and Małgorzata Starowicz and Małgorzata Wronkowska},
year = {2017},
journal = {Journal of Food Science and Technology},
doi = {10.1007/s13197-017-2561-4},
url = {https://doi.org/10.1007/s13197-017-2561-4}
}RIS
TY - JOUR TI - Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins AU - Henryk Zieliński AU - Zuzana Ciesarová AU - Kristína Kukurová AU - Danuta Zielinska AU - Dorota Szawara-Nowak AU - Małgorzata Starowicz AU - Małgorzata Wronkowska PY - 2017 JO - Journal of Food Science and Technology DO - 10.1007/s13197-017-2561-4 UR - https://doi.org/10.1007/s13197-017-2561-4 ER -
APA
Zieliński, H., Ciesarová, Z., Kukurová, K., Zielinska, D., Szawara-Nowak, D., Starowicz, M., & Wronkowska, M. (2017). Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-017-2561-4
Source records
- crossref · retrieved 2026-09-26T08:50:22.135Z