| Title |
Impact of quinoa bran on gluten-free dough and bread characteristics
|
|---|---|
| Published in |
European Food Research and Technology, June 2014
|
| DOI | 10.1007/s00217-014-2269-x |
| Authors |
Maike Föste, Sebastian D. Nordlohne, Dana Elgeti, Martin H. Linden, Volker Heinz, Mario Jekle, Thomas Becker |
Mendeley readers
The data shown below were compiled from readership statistics for 127 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Colombia | 1 | <1% |
| Unknown | 126 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 22 | 17% |
| Student > Master | 19 | 15% |
| Student > Bachelor | 15 | 12% |
| Student > Doctoral Student | 10 | 8% |
| Researcher | 9 | 7% |
| Other | 14 | 11% |
| Unknown | 38 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 30 | 24% |
| Engineering | 19 | 15% |
| Chemistry | 6 | 5% |
| Chemical Engineering | 5 | 4% |
| Social Sciences | 4 | 3% |
| Other | 18 | 14% |
| Unknown | 45 | 35% |