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Mendeley readers
| Title |
Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
|
|---|---|
| Published in |
Food Chemistry, June 2013
|
| DOI | 10.1016/j.foodchem.2013.05.114 |
| Pubmed ID | |
| Authors |
Razam Ab Latip, Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Chin-Ping Tan, Oi-Ming Lai |
Mendeley readers
The data shown below were compiled from readership statistics for 64 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 64 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 17 | 27% |
| Student > Master | 9 | 14% |
| Student > Bachelor | 8 | 13% |
| Student > Postgraduate | 3 | 5% |
| Professor | 2 | 3% |
| Other | 7 | 11% |
| Unknown | 18 | 28% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 23 | 36% |
| Chemistry | 9 | 14% |
| Engineering | 3 | 5% |
| Biochemistry, Genetics and Molecular Biology | 2 | 3% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 2% |
| Other | 4 | 6% |
| Unknown | 22 | 34% |