| Title |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
|
|---|---|
| Published in |
European Food Research and Technology, February 2019
|
| DOI | 10.1007/s00217-019-03253-9 |
| Authors |
Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner, Ritva Repo-Carrasco-Valencia |
X Demographics
The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Peru | 2 | 67% |
| Unknown | 1 | 33% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 3 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 79 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 79 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 14 | 18% |
| Student > Ph. D. Student | 10 | 13% |
| Researcher | 7 | 9% |
| Student > Bachelor | 7 | 9% |
| Student > Doctoral Student | 3 | 4% |
| Other | 8 | 10% |
| Unknown | 30 | 38% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 22 | 28% |
| Chemical Engineering | 6 | 8% |
| Engineering | 5 | 6% |
| Chemistry | 5 | 6% |
| Biochemistry, Genetics and Molecular Biology | 2 | 3% |
| Other | 6 | 8% |
| Unknown | 33 | 42% |