Evidence map›Paper›PMID 37790923›Full record

ArticleJournal of food science and technology2023

Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A).

Sri Wahyuni, Asnani Asnani, Andi Khaeruni, Novi Dian Puspita Dewi, Sarinah Sarinah, R H Fitri Faradilla

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Sri WahyuniDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara 93132 Indonesia.
Asnani AsnaniDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Universitas Halu Oleo, Kendari, Indonesia.
Andi KhaeruniDepartment of Plant Protection, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Indonesia.
Novi Dian Puspita DewiDepartment of Chemistry, Faculty of Math and Natural Science, Universitas Halu Oleo, Kendari, Indonesia.
Sarinah SarinahDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara 93132 Indonesia.
R H Fitri FaradillaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara 93132 Indonesia.ORCID 0000-0002-0792-9133

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the

Indexed as

Colored riceLactic acid bacteriaLocal cultivarsPhysicochemical propertiesRice flour

Identifiers

PMID37790923
PMCPMC10542439

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.