Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Overview of attention for article published in Frontiers in Food Science and Technology, October 2023

Altmetric Badge

Mentioned by

twitter: 1 X user

Citations

dimensions_citation: 6 Dimensions

Readers on

mendeley: 14 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 1 X post from an account with 850 followers.

New Research: Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture https://t.co/9IEamovnfh #FoodScienceandTechnology

16 Oct 2023

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.