| Title |
Influence of damaged starch on cookie and bread-making quality
|
|---|---|
| Published in |
European Food Research and Technology, August 2006
|
| DOI | 10.1007/s00217-006-0374-1 |
| Authors |
Gabriela N. Barrera, Gabriela T. Pérez, Pablo D. Ribotta, Alberto E. León |
Mendeley readers
The data shown below were compiled from readership statistics for 148 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Portugal | 1 | <1% |
| Switzerland | 1 | <1% |
| Indonesia | 1 | <1% |
| Czechia | 1 | <1% |
| Mexico | 1 | <1% |
| Denmark | 1 | <1% |
| Unknown | 142 | 96% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 30 | 20% |
| Student > Master | 26 | 18% |
| Researcher | 18 | 12% |
| Student > Bachelor | 17 | 11% |
| Student > Doctoral Student | 10 | 7% |
| Other | 21 | 14% |
| Unknown | 26 | 18% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 64 | 43% |
| Engineering | 23 | 16% |
| Chemistry | 12 | 8% |
| Biochemistry, Genetics and Molecular Biology | 6 | 4% |
| Chemical Engineering | 4 | 3% |
| Other | 7 | 5% |
| Unknown | 32 | 22% |