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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In the top 5% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (96th percentile)
High Attention Score compared to outputs of the same age and source (95th percentile)

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Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in… https://t.co/NYlLZXk2OU https://t.co/AU2lqKZGME

RT @davidludwigmd: Have your cake and eat it too? New fermentation methods yield gluten-free, low glycemic index, REAL sourdough bread http…

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