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Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products
Overview of attention for article published in Journal of Food Science, August 2016
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About this Attention Score
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In the top 5% of all research outputs scored by Altmetric
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High Attention Score compared to outputs of the same age (96th percentile)
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High Attention Score compared to outputs of the same age and source (95th percentile)
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