Evidence map›Paper›PMID 42737256›Full record

ArticleFoods (Basel, Switzerland)2026

Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking.

Vanessa Abad-Quevedo, María Jimena Correa, Fabiola Cornejo, Pedro Maldonado-Alvarado

Abstract read
PubMed Full text at PMC Publisher
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

4 authors.

Vanessa Abad-QuevedoDepartment of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito 170143, Ecuador.
María Jimena CorreaCentro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), 47 y 116, La Plata CP 1900, Argentina.ORCID 0000-0002-8759-677X
Fabiola CornejoFacultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Campus Gustavo Galindo, Km 30.5 Vía Perimetral, Guayaquil 090902, Ecuador.ORCID 0000-0003-0938-7304
Pedro Maldonado-AlvaradoDepartment of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito 170143, Ecuador.ORCID 0000-0001-7096-249X

Funding

Escuela Politécnica Nacional (EPN) PIGR-23-12
6 · The paper itself

Abstract

Sour cassava starch is traditionally produced through spontaneous fermentation and solar drying, processes that induce molecular changes responsible for its high baking expansion but are difficult to standardize. Therefore, this study evaluated a sustainable enzymatic strategy to mimic the functional properties of traditional sour cassava starch through the synergistic action of α-amylase (6 U g

Indexed as

amylose contentManihot esculenta Crantzpastingspecific volumestarch crystallinitystarch digestibility

Identifiers

PMID42737256
PMCPMC13565634

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.