Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
Overview of attention for article published in International Journal of Food Microbiology, April 2014
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About this Attention Score
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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 (84th percentile)
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Good Attention Score compared to outputs of the same age and source (74th percentile)
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