| Title |
Possibilities to increase the quality in gluten-free bread production: an overview
|
|---|---|
| Published in |
European Food Research and Technology, June 2012
|
| DOI | 10.1007/s00217-012-1720-0 |
| Authors |
Andreas Houben, Agnes Höchstötter, Thomas Becker |
Mendeley readers
The data shown below were compiled from readership statistics for 324 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Hungary | 1 | <1% |
| Germany | 1 | <1% |
| Switzerland | 1 | <1% |
| France | 1 | <1% |
| Brazil | 1 | <1% |
| Serbia | 1 | <1% |
| Unknown | 318 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 49 | 15% |
| Student > Master | 48 | 15% |
| Student > Bachelor | 47 | 15% |
| Researcher | 31 | 10% |
| Student > Doctoral Student | 21 | 6% |
| Other | 41 | 13% |
| Unknown | 87 | 27% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 87 | 27% |
| Engineering | 35 | 11% |
| Chemistry | 26 | 8% |
| Biochemistry, Genetics and Molecular Biology | 13 | 4% |
| Chemical Engineering | 12 | 4% |
| Other | 34 | 10% |
| Unknown | 117 | 36% |