Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

Overview of attention for article published in Brazilian Journal of Food Technology, January 2018

Altmetric Badge

About this Attention Score

Average Attention Score compared to outputs of the same age

Mentioned by

twitter: 1 X user

facebook: 1 Facebook page

Citations

dimensions_citation: 6 Dimensions

Readers on

mendeley: 7 Mendeley

Summary X Facebook Dimensions citations

So far, Altmetric has seen 1 X post from an account with 137 followers.

O BJFT publicou o estudo “Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias”. Link: https://t.co/G9Jo29mId5 https://t.co/BbEO2RIFuq

24 Jan 2020

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.