Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties
Overview of attention for article published in International Journal of Food Microbiology, January 2012
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In the top 25% of all research outputs scored by Altmetric
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High Attention Score compared to outputs of the same age (86th percentile)
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Good Attention Score compared to outputs of the same age and source (77th percentile)
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