| Title |
Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy
|
|---|---|
| Published in |
European Food Research and Technology, January 2006
|
| DOI | 10.1007/s00217-005-0220-x |
| Authors |
Carlo Giuseppe Rizzello, Maria De Angelis, Rossana Coda, Marco Gobbetti |
Mendeley readers
The data shown below were compiled from readership statistics for 154 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 154 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 11 | 7% |
| Student > Master | 8 | 5% |
| Student > Ph. D. Student | 6 | 4% |
| Other | 5 | 3% |
| Student > Doctoral Student | 4 | 3% |
| Other | 6 | 4% |
| Unknown | 114 | 74% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 22 | 14% |
| Engineering | 4 | 3% |
| Biochemistry, Genetics and Molecular Biology | 3 | 2% |
| Nursing and Health Professions | 2 | 1% |
| Business, Management and Accounting | 1 | <1% |
| Other | 5 | 3% |
| Unknown | 117 | 76% |