Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil
- DOI
- 10.1111/1750-3841.16587
- Published
- 2023-05-11
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- 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.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.16587,
title = {Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil},
author = {Yun Wang and Roque Evangelista and Andrew Scaboo and Ingolf Gruen and Memphis Bancroft and Bongkosh Vardhanabhuti},
year = {2023},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.16587},
url = {https://doi.org/10.1111/1750-3841.16587}
}RIS
TY - JOUR TI - Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil AU - Yun Wang AU - Roque Evangelista AU - Andrew Scaboo AU - Ingolf Gruen AU - Memphis Bancroft AU - Bongkosh Vardhanabhuti PY - 2023 JO - Journal of Food Science DO - 10.1111/1750-3841.16587 UR - https://doi.org/10.1111/1750-3841.16587 ER -
APA
Wang, Y., Evangelista, R., Scaboo, A., Gruen, I., Bancroft, M., & Vardhanabhuti, B. (2023). Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil. Journal of Food Science. https://doi.org/10.1111/1750-3841.16587
Source records
- crossref · retrieved 2026-09-27T01:23:55.553Z