Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

Overview of attention for article published in European Food Research and Technology, July 2013

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About this Attention Score

In the top 25% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#23 of 249)
High Attention Score compared to outputs of the same age (80th percentile)

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Citations

dimensions_citation: 84 Dimensions

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Summary News Dimensions citations

So far, Dimensions has found 84 publications that cite this research output.

84

The most recent citing publications are shown below. View all 84 publications that cite this research output on Dimensions.

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate

Article in Journal of Texture Studies (April 2024)

Recent Trends in Pseudocereal-based Foods

Book chapter (February 2024)

Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads

Article in Food Research International (January 2024)