{"id":"W4220707914","doi":"10.1080/10942912.2022.2058014","title":"Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk ( <i>Phaseolus vulgaris L</i> .)","year":2022,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Global Affairs Canada; Bill and Melinda Gates Foundation","keywords":"Organoleptic; Food science; Tannin; Phaseolus; Taste; Chemistry; Biology; Botany","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":{"n_in":0,"stratum":"fund_new","weight":1678.9,"opus":{"tier":"OUT","genre":"empirical","about_ca":false,"confidence":"high","reason":"Food science study of cassava biscuits with kidney bean milk substituted for eggs."},"gpt":{"tier":"OUT","genre":"empirical","about_ca":false,"confidence":"high","reason":"It studies the nutritional and sensory properties of biscuits, not research itself."},"grok":{"tier":"OUT","genre":"empirical","about_ca":false,"confidence":"high","reason":"Food science study of cassava biscuits with bean milk substitution; nutrition product properties."}}}