| Title |
Effect of different milling methods on chemical composition of whole wheat flour
|
|---|---|
| Published in |
European Food Research and Technology, November 2001
|
| DOI | 10.1007/s002170100407 |
| Authors |
Pichan Prabhasankar, Punaroor Haridas Rao |
Mendeley readers
The data shown below were compiled from readership statistics for 120 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Italy | 1 | <1% |
| France | 1 | <1% |
| Unknown | 118 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 20 | 17% |
| Student > Ph. D. Student | 18 | 15% |
| Student > Bachelor | 18 | 15% |
| Other | 6 | 5% |
| Student > Doctoral Student | 5 | 4% |
| Other | 15 | 13% |
| Unknown | 38 | 32% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 50 | 42% |
| Engineering | 9 | 8% |
| Chemical Engineering | 3 | 3% |
| Environmental Science | 2 | 2% |
| Nursing and Health Professions | 2 | 2% |
| Other | 8 | 7% |
| Unknown | 46 | 38% |