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

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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)

So far, Altmetric has seen 4 X posts from 4 X users, with an upper bound of 3,968 followers.

RT @yeast_papers: Pubmed: Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid… https://t.co…

Pubmed: Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid… https://t.co/6jeRIW8dmo

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected… https://t.co/8jWJgSJqkr https://t.co/rV93qilUPB

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for… https://t.co/QhF0NxXTSn

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