| Title |
Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making
|
|---|---|
| Published by |
Springer Nature, February 2014
|
| DOI | 10.1007/s00217-001-0417-6 |
| Authors |
H. Boskov Hansen, M. Andreasen, M. Nielsen, L. Larsen, Bach K. Knudsen, A. Meyer, L. Christensen, Å. Hansen |
Mendeley readers
The data shown below were compiled from readership statistics for 104 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 104 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 17 | 16% |
| Student > Bachelor | 14 | 13% |
| Student > Master | 12 | 12% |
| Researcher | 9 | 9% |
| Student > Doctoral Student | 6 | 6% |
| Other | 19 | 18% |
| Unknown | 27 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 39 | 38% |
| Chemistry | 9 | 9% |
| Biochemistry, Genetics and Molecular Biology | 7 | 7% |
| Engineering | 5 | 5% |
| Chemical Engineering | 3 | 3% |
| Other | 9 | 9% |
| Unknown | 32 | 31% |