Evidence map›Paper›PMID 39517242›Full record

ArticleFoods (Basel, Switzerland)2024

Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.

Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, Dubravka Novotni

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. 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

7 authors.

Bojana VoučkoDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.ORCID 0000-0001-8031-5253
Nikolina Čukelj MustačDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.ORCID 0000-0002-5255-2910
Ljiljana NanjaraDepartment of Food Technology, University of Applied Sciences "Marko Marulić", Kralja Petra Krešimira IV 30, 22300 Knin, Croatia.ORCID 0000-0003-1289-8447
Saša DrakulaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.ORCID 0000-0002-4564-6724
Tomislava GrgićDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.ORCID 0000-0002-3993-5933
Duška ĆurićDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Dubravka NovotniDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.ORCID 0000-0001-8760-6125

Funding

PRIMA programme, project "FLAT BREAD MINE." Grant agreement No 2031
6 · The paper itself

Abstract

Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performance of carob flour (CSPF), proso millet flour (PMF), and proso millet bran (PMB) individually and in combination with

Indexed as

Kluyveromyces marxianusLimosilactobacillus fermentumoptimizationsourdoughstarter culture

Identifiers

PMID39517242
PMCPMC11545008

What OpenQuestion holds

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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.