Effects of replacing sucrose and blending extrusion modified flours on the eating quality of highland barley sugar-crisp cookies.
- DOI
- 10.1016/j.foodres.2025.116818
- Published
- 2025 Oct
- Container
- Food research international (Ottawa, Ont.)
- 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:10.1016/j.foodres.2025.116818,
title = {Effects of replacing sucrose and blending extrusion modified flours on the eating quality of highland barley sugar-crisp cookies.},
author = {Wu D and Xu T and Sun Y and Ge F and Wang Y and Cheng W and Liu J and Yang P and Tang X},
year = {2025},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2025.116818},
url = {https://doi.org/10.1016/j.foodres.2025.116818}
}RIS
TY - JOUR TI - Effects of replacing sucrose and blending extrusion modified flours on the eating quality of highland barley sugar-crisp cookies. AU - Wu D AU - Xu T AU - Sun Y AU - Ge F AU - Wang Y AU - Cheng W AU - Liu J AU - Yang P AU - Tang X PY - 2025 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2025.116818 UR - https://doi.org/10.1016/j.foodres.2025.116818 ER -
APA
D, W., T, X., Y, S., F, G., Y, W., W, C., J, L., P, Y., & X, T. (2025). Effects of replacing sucrose and blending extrusion modified flours on the eating quality of highland barley sugar-crisp cookies.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.116818
Source records
- pubmed · retrieved 2026-09-27T16:49:07.133Z
- europe-pmc · retrieved 2026-09-27T16:49:07.150Z