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In this deposit, you will find all the data, script and analysis link to the article : Impact of sourdough and yeast on the organoleptic and nutritional quality of bread
Kazachstania, Saccharomyces cerevisiae, lactic acid bacteria, fermentation, gluten, bread aromatic profile
Kazachstania, Saccharomyces cerevisiae, lactic acid bacteria, fermentation, gluten, bread aromatic profile
| selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 0 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
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| downloads | 9 |

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