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Composition and Rheological Properties of Flour and Dough from Genetically Modified Wheat (Triticum aestivum L.) Hi-Line 111

Overview of attention for article published in Cereal Research Communications, September 2016
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • One of the highest-scoring outputs from this source (#4 of 138)
  • High Attention Score compared to outputs of the same age (80th percentile)

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