Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

Overview of attention for article published in Frontiers in Microbiology, September 2019

Altmetric Badge

About this Attention Score

Above-average Attention Score compared to outputs of the same age (54th percentile)
Above-average Attention Score compared to outputs of the same age and source (64th percentile)

Mentioned by

twitter: 5 X users

facebook: 1 Facebook page

Citations

dimensions_citation: 65 Dimensions

Readers on

mendeley: 112 Mendeley

Summary X Facebook Dimensions citations

So far, Altmetric has seen 5 X posts from 5 X users, with an upper bound of 44,663 followers.

RT @ClementYChow: Food for thought “The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile…

20 Apr 2020

Reply Repost Favourite

Food for thought “The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.” https://t.co/uEgJrWIWZz

20 Apr 2020

Reply Repost Favourite

This Friday on our Lab Group Journal Club we will be discussing the amazing world of Sourdough Cultures #bread #microbiology #yeast #sourdough https://t.co/RMWcq5HGS7

16 Apr 2020

Reply Repost Favourite

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread https://t.co/cJKij5oR1p

19 Sep 2019

Reply Repost Favourite

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity, including 1 additional X posts.