| Title |
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
|
|---|---|
| Published by |
Springer Nature, May 2009
|
| DOI | 10.1007/s00217-009-1085-1 |
| Authors |
M. De Angelis, N. Damiano, C. G. Rizzello, A. Cassone, R. Di Cagno, Marco Gobbetti |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Canada | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 99 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Italy | 1 | 1% |
| Switzerland | 1 | 1% |
| Unknown | 97 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 15 | 15% |
| Student > Master | 15 | 15% |
| Student > Bachelor | 12 | 12% |
| Researcher | 8 | 8% |
| Other | 5 | 5% |
| Other | 12 | 12% |
| Unknown | 32 | 32% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 37 | 37% |
| Engineering | 5 | 5% |
| Medicine and Dentistry | 4 | 4% |
| Biochemistry, Genetics and Molecular Biology | 4 | 4% |
| Chemistry | 4 | 4% |
| Other | 9 | 9% |
| Unknown | 36 | 36% |