Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation
Overview of attention for article published in Food Microbiology, June 2014
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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 (92nd percentile)
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High Attention Score compared to outputs of the same age and source (88th percentile)
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