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How the sourdough may affect the functional features of leavened baked goods

Overview of attention for article published in Food Microbiology, May 2013
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#16 of 2,129)
  • High Attention Score compared to outputs of the same age (98th percentile)
  • High Attention Score compared to outputs of the same age and source (95th percentile)

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8 news outlets
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1 blog
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8 X users
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1 patent
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2 Redditors
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3 YouTube creators

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