Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

Overview of attention for article published in International Journal of Food Microbiology, August 2018

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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 (85th percentile)
High Attention Score compared to outputs of the same age and source (90th percentile)

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patent: 2 patents

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Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. https://t.co/1SJQ1VDUML https://t.co/gBTszwVHCN

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