Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

Overview of attention for article published in Chemical Papers, December 2012

Altmetric Badge

About this Attention Score

Among the highest-scoring outputs from this source (#33 of 246)
Average Attention Score compared to outputs of the same age

Mentioned by

patent: 1 patent

Citations

dimensions_citation: 10 Dimensions

Readers on

mendeley: 34 Mendeley

Summary Patents Dimensions citations

So far, Altmetric has seen 1 patent that references this research output.

Bread dough containing carboxymethyl cellulose and enzyme

Grant EP-2737801-B1

European Patent Office