↓ Skip to main content
Altmetric
What is this page?
Embed badge
Share
Share on Twitter
Share on Facebook
Share by email
Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality
Overview of attention for article published in Journal of Food Science and Technology, October 2017
Altmetric Badge
About this Attention Score
Good Attention Score compared to outputs of the same age (67th percentile)
Good Attention Score compared to outputs of the same age and source (78th percentile)
Mentioned by
twitter
1
X user
patent
1
patent
video
1
YouTube creator
Citations
dimensions_citation
43
Dimensions
Readers on
mendeley
109
Mendeley
Summary
X
Patents
YouTube
Dimensions citations
So far, Altmetric has seen
1
patent that references this research output.
DOUGH FOR BAKED SWEETS AND BAKED SWEET
Application JP-2021093919-A
Japan
24 Jun 2021