Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread
Overview of attention for article published in Journal of Food Protection, July 2008
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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 (96th percentile)
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High Attention Score compared to outputs of the same age and source (95th percentile)
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