Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.
- DOI
- 10.1080/10408398.2026.2734327
- Published
- 2026 Sep 21
- Container
- Critical reviews in food science and nutrition
- Publisher
- Not recorded
- Open access
- unknown
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:10.1080/10408398.2026.2734327,
title = {Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.},
author = {He HJ and Li G and Al-Ansi W and Mahdi AA and Obadi M},
year = {2026},
journal = {Critical reviews in food science and nutrition},
doi = {10.1080/10408398.2026.2734327},
url = {https://doi.org/10.1080/10408398.2026.2734327}
}RIS
TY - JOUR TI - Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response. AU - He HJ AU - Li G AU - Al-Ansi W AU - Mahdi AA AU - Obadi M PY - 2026 JO - Critical reviews in food science and nutrition DO - 10.1080/10408398.2026.2734327 UR - https://doi.org/10.1080/10408398.2026.2734327 ER -
APA
HJ, H., G, L., W, A., AA, M., & M, O. (2026). Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.. Critical reviews in food science and nutrition. https://doi.org/10.1080/10408398.2026.2734327
Source records
- pubmed · retrieved 2026-09-26T02:17:19.334Z