| Title |
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
|
|---|---|
| Published in |
European Food Research and Technology, June 2007
|
| DOI | 10.1007/s00217-007-0659-z |
| Authors |
M. M. Moore, F. Dal Bello, E. K. Arendt |
Mendeley readers
The data shown below were compiled from readership statistics for 128 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | <1% |
| Germany | 1 | <1% |
| Switzerland | 1 | <1% |
| Unknown | 125 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 23 | 18% |
| Student > Ph. D. Student | 20 | 16% |
| Researcher | 18 | 14% |
| Student > Bachelor | 15 | 12% |
| Student > Doctoral Student | 10 | 8% |
| Other | 21 | 16% |
| Unknown | 21 | 16% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 53 | 41% |
| Engineering | 19 | 15% |
| Chemistry | 12 | 9% |
| Unspecified | 2 | 2% |
| Chemical Engineering | 2 | 2% |
| Other | 7 | 5% |
| Unknown | 33 | 26% |