Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504
- DOI
- 10.3390/foods15111963
- Published
- 2026-06-02
- Container
- Foods
- Publisher
- MDPI AG
- 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:10.3390/foods15111963,
title = {Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504},
author = {Bojana Voučko and Saša Drakula and Nikolina Čukelj Mustač and Vedrana Pleš and Ljiljana Nanjara and Tomislava Grgić and Dubravka Novotni},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15111963},
url = {https://doi.org/10.3390/foods15111963}
}RIS
TY - JOUR TI - Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504 AU - Bojana Voučko AU - Saša Drakula AU - Nikolina Čukelj Mustač AU - Vedrana Pleš AU - Ljiljana Nanjara AU - Tomislava Grgić AU - Dubravka Novotni PY - 2026 JO - Foods DO - 10.3390/foods15111963 UR - https://doi.org/10.3390/foods15111963 ER -
APA
Voučko, B., Drakula, S., Mustač, N. Č., Pleš, V., Nanjara, L., Grgić, T., & Novotni, D. (2026). Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504. Foods. https://doi.org/10.3390/foods15111963
Source records
- crossref · retrieved 2026-09-26T14:13:11.038Z