| Title |
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties
|
|---|---|
| Published in |
European Food Research and Technology, October 2006
|
| DOI | 10.1007/s00217-006-0487-6 |
| Authors |
Duygu Gocmen, Ozan Gurbuz, Ayşegul Yıldırım Kumral, Adnan Fatih Dagdelen, Ismet Sahin |
Mendeley readers
The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Denmark | 1 | 2% |
| Unknown | 57 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 10 | 17% |
| Student > Ph. D. Student | 8 | 14% |
| Researcher | 7 | 12% |
| Student > Bachelor | 6 | 10% |
| Student > Doctoral Student | 4 | 7% |
| Other | 9 | 16% |
| Unknown | 14 | 24% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 23 | 40% |
| Engineering | 6 | 10% |
| Biochemistry, Genetics and Molecular Biology | 4 | 7% |
| Chemical Engineering | 1 | 2% |
| Unspecified | 1 | 2% |
| Other | 2 | 3% |
| Unknown | 21 | 36% |