Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( <i>eba</i> )
- DOI
- 10.1111/jfpp.16115
- Published
- 2021-11-14
- Container
- Journal of Food Processing and Preservation
- 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/jfpp.16115,
title = {Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (
<i>eba</i>
)},
author = {Wasiu Awoyale and Hakeem Oyedele and Ayodele A. Adenitan and Michael Adesokan and Emmanuel O. Alamu and Busie Maziya‐Dixon},
year = {2021},
journal = {Journal of Food Processing and Preservation},
doi = {10.1111/jfpp.16115},
url = {https://doi.org/10.1111/jfpp.16115}
}RIS
TY - JOUR
TI - Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (
<i>eba</i>
)
AU - Wasiu Awoyale
AU - Hakeem Oyedele
AU - Ayodele A. Adenitan
AU - Michael Adesokan
AU - Emmanuel O. Alamu
AU - Busie Maziya‐Dixon
PY - 2021
JO - Journal of Food Processing and Preservation
DO - 10.1111/jfpp.16115
UR - https://doi.org/10.1111/jfpp.16115
ER - APA
Awoyale, W., Oyedele, H., Adenitan, A. A., Adesokan, M., Alamu, E. O., & Maziya‐Dixon, B. (2021). Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( <i>eba</i> ). Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16115
Source records
- crossref · retrieved 2026-09-25T16:26:17.791Z