Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.

Buzera A, Gikundi E, Orina I, Sila D.

Open source

DOI: 10.3390/foods11040507
Published: 2022-02-10
Container: Foods
Publisher: Not recorded
Open access: yes

Credibility signals

uncertain Score 53/100 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
supportingDirectory of Open Access Journals: A matching record was returned by DOAJ. 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:10.3390/foods11040507,
  title = {Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.},
  author = {Buzera A and  Gikundi E and  Orina I and  Sila D.},
  year = {2022},
  journal = {Foods},
  doi = {10.3390/foods11040507},
  url = {https://doi.org/10.3390/foods11040507}
}

RIS

TY  - JOUR
TI  - Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.
AU  - Buzera A
AU  -  Gikundi E
AU  -  Orina I
AU  -  Sila D.
PY  - 2022
JO  - Foods
DO  - 10.3390/foods11040507
UR  - https://doi.org/10.3390/foods11040507
ER  -

APA

A, B., E, G., I, O., & D., S. (2022). Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.. Foods. https://doi.org/10.3390/foods11040507

Source records

europe-pmc · retrieved 2026-09-27T09:12:08.387Z
doaj · retrieved 2026-09-27T09:12:08.403Z