Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads
Overview of attention for article published in Food Microbiology, December 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 (86th percentile)
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High Attention Score compared to outputs of the same age and source (85th percentile)
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