Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours
Overview of attention for article published in International Journal of Food Microbiology, November 2019
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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 (81st percentile)
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High Attention Score compared to outputs of the same age and source (82nd percentile)
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