Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.

Mulla MF, Manifacier M, Alves S, Hussey K, Martinez-Abad A, Castanedo M, Kia NV, Mullins E, Lynch R, Gallagher E

Open source

DOI: 10.3390/foods15152713
Published: 2026 Aug 1
Container: Foods (Basel, Switzerland)
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/foods15152713,
  title = {Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.},
  author = {Mulla MF and Manifacier M and Alves S and Hussey K and Martinez-Abad A and Castanedo M and Kia NV and Mullins E and Lynch R and Gallagher E},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15152713},
  url = {https://doi.org/10.3390/foods15152713}
}

RIS

TY  - JOUR
TI  - Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.
AU  - Mulla MF
AU  - Manifacier M
AU  - Alves S
AU  - Hussey K
AU  - Martinez-Abad A
AU  - Castanedo M
AU  - Kia NV
AU  - Mullins E
AU  - Lynch R
AU  - Gallagher E
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15152713
UR  - https://doi.org/10.3390/foods15152713
ER  -

APA

MF, M., M, M., S, A., K, H., A, M., M, C., NV, K., E, M., R, L., & E, G. (2026). Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152713

Source records

pubmed · retrieved 2026-09-26T07:15:03.385Z
europe-pmc · retrieved 2026-09-26T07:15:03.400Z
doaj · retrieved 2026-09-26T07:15:03.380Z