Evidence map›Paper›PMID 42121536›Full record

ArticleFoods (Basel, Switzerland)2026

Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa.

Edwige Bahanla Oboulbiga, Fidèle Wend-Bénédo Tapsoba, Ancuţa Petraru, Florin Ursachi, Charles Parkouda, Georgiana Gabriela Codină

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Edwige Bahanla OboulbigaFood Technology Department (DTA), Institute of Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou 03 BP 7047, Burkina Faso.
Fidèle Wend-Bénédo TapsobaFood Technology Department (DTA), Institute of Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou 03 BP 7047, Burkina Faso.
Ancuţa PetraruFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.ORCID 0000-0001-8370-0456
Florin UrsachiFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Charles ParkoudaFood Technology Department (DTA), Institute of Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou 03 BP 7047, Burkina Faso.ORCID 0000-0003-4989-0027
Georgiana Gabriela CodinăFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.ORCID 0000-0002-6575-0078

Funding

FONRID/APP7/NCP/PC/2020 No. 0030Romanian government of the Agence Universitaire de la Francophonie (AUF) 2024 none
6 · The paper itself

Abstract

The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour, sesame paste, and

Indexed as

biscuit doughfourier transform infrared spectroscopymoringa-enriched sorghum and sesame biscuitsphysical propertiessensory characteristicstexture

Identifiers

PMID42121536
PMCPMC13163815

What OpenQuestion holds

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LicenceCC BY
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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.