Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying.
- DOI
- 10.1007/s13197-019-04098-6
- Published
- 2020 Feb
- Container
- Journal of food science and technology
- 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:10.1007/s13197-019-04098-6,
title = {Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying.},
author = {Navarrete-Solis A and Hengl N and Ragazzo-Sánchez JA and Baup S and Calderón-Santoyo M and Pignon F and López-García UM and Ortiz-Basurto RI},
year = {2020},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-019-04098-6},
url = {https://doi.org/10.1007/s13197-019-04098-6}
}RIS
TY - JOUR TI - Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying. AU - Navarrete-Solis A AU - Hengl N AU - Ragazzo-Sánchez JA AU - Baup S AU - Calderón-Santoyo M AU - Pignon F AU - López-García UM AU - Ortiz-Basurto RI PY - 2020 JO - Journal of food science and technology DO - 10.1007/s13197-019-04098-6 UR - https://doi.org/10.1007/s13197-019-04098-6 ER -
APA
A, N., N, H., JA, R., S, B., M, C., F, P., UM, L., & RI, O. (2020). Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying.. Journal of food science and technology. https://doi.org/10.1007/s13197-019-04098-6
Source records
- pubmed · retrieved 2026-09-27T14:16:06.507Z