Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Overview of attention for article published in Applied and Environmental Microbiology, February 2015

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Good Attention Score compared to outputs of the same age (72nd percentile)
Good Attention Score compared to outputs of the same age and source (67th percentile)

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Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis. https://t.co/kR3pjNtNlt

DrG - Shocking study (sarcasm)! How wheat is grown affects the quality of the finished bread. What is more... http://t.co/nXbcaUIBTe

DrG - How wheat is raised affects the bacterial composition of the sourdough bread making process. Fascinating! http://t.co/X4ne9NABTU

Pubmed: The organic cultivation of Triticum turgidum spp. durum reflects on the axis flour, sourdough fermentation… http://t.co/C9ZVOkjIjS

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