Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.

Ali MIK, Gebreil SY, Hashem SM

DOI: 10.1038/s41538-026-01011-2
Published: 2026 Jul 24
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/s41538-026-01011-2,
  title = {Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.},
  author = {Ali MIK and Gebreil SY and Hashem SM},
  year = {2026},
  journal = {NPJ science of food},
  doi = {10.1038/s41538-026-01011-2},
  url = {https://doi.org/10.1038/s41538-026-01011-2}
}

RIS

TY  - JOUR
TI  - Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.
AU  - Ali MIK
AU  - Gebreil SY
AU  - Hashem SM
PY  - 2026
JO  - NPJ science of food
DO  - 10.1038/s41538-026-01011-2
UR  - https://doi.org/10.1038/s41538-026-01011-2
ER  -

APA

MIK, A., SY, G., & SM, H. (2026). Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.. NPJ science of food. https://doi.org/10.1038/s41538-026-01011-2

Source records

pubmed · retrieved 2026-09-26T22:12:52.022Z