Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

Overview of attention for article published in BMC Plant Biology, December 2014

Altmetric Badge

About this Attention Score

Good Attention Score compared to outputs of the same age (71st percentile)
Good Attention Score compared to outputs of the same age and source (72nd percentile)

So far, Altmetric has seen 6 X posts from 6 X users, with an upper bound of 100,237 followers.

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum… https://t.co/f9hyiHDAjP https://t.co/xprv3UOmcR

Molecular characteristics of superior bread dough http://t.co/ozV0KESAS5 #wheat #gluten

Molecular characteristics of superior bread dough http://t.co/ozV0KESAS5 #wheat #gluten

Molecular characteristics of superior bread dough http://t.co/ozV0KESAS5 #wheat #gluten

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity, including 2 additional X posts.