Technological potential of a kefir-derived whey fraction as a sourdough starter material for breadmaking.
- DOI
- 10.1177/10820132261503702
- Published
- 2026 Nov 7
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- 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:10.1177/10820132261503702,
title = {Technological potential of a kefir-derived whey fraction as a sourdough starter material for breadmaking.},
author = {Alves JCMO and Santos NB and Esperança MN and Bentes AS},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261503702},
url = {https://doi.org/10.1177/10820132261503702}
}RIS
TY - JOUR TI - Technological potential of a kefir-derived whey fraction as a sourdough starter material for breadmaking. AU - Alves JCMO AU - Santos NB AU - Esperança MN AU - Bentes AS PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261503702 UR - https://doi.org/10.1177/10820132261503702 ER -
APA
JCMO, A., NB, S., MN, E., & AS, B. (2026). Technological potential of a kefir-derived whey fraction as a sourdough starter material for breadmaking.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261503702
Source records
- pubmed · retrieved 2026-11-10T10:27:44.574Z