Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability.

Sobowale SS, Omotoso BO, Agbawodike JI

DOI: 10.1038/s41538-024-00353-z
Published: 2025 Jan 15
Container: NPJ science of food
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. 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
supportingOpen access status: Normalized open-access status: open. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
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:10.1038/s41538-024-00353-z,
  title = {Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability.},
  author = {Sobowale SS and Omotoso BO and Agbawodike JI},
  year = {2025},
  journal = {NPJ science of food},
  doi = {10.1038/s41538-024-00353-z},
  url = {https://doi.org/10.1038/s41538-024-00353-z}
}

RIS

TY  - JOUR
TI  - Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability.
AU  - Sobowale SS
AU  - Omotoso BO
AU  - Agbawodike JI
PY  - 2025
JO  - NPJ science of food
DO  - 10.1038/s41538-024-00353-z
UR  - https://doi.org/10.1038/s41538-024-00353-z
ER  -

APA

SS, S., BO, O., & JI, A. (2025). Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability.. NPJ science of food. https://doi.org/10.1038/s41538-024-00353-z

Source records

pubmed · retrieved 2026-09-25T20:49:45.766Z