Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
Overview of attention for article published in Food Microbiology, November 2015
Altmetric Badge
About this Attention Score
-
In the top 25% of all research outputs scored by Altmetric
-
High Attention Score compared to outputs of the same age (88th percentile)
-
High Attention Score compared to outputs of the same age and source (82nd percentile)
Readers on
- mendeley
- 322 Mendeley