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Mendeley readers
| Title |
Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
|
|---|---|
| Published in |
LWT - Food Science & Technology, September 2017
|
| DOI | 10.1016/j.lwt.2017.04.039 |
| Authors |
Nirupam Biswas, Yuen Lin Cheow, Chin Ping Tan, Lee Fong Siow |
Mendeley readers
The data shown below were compiled from readership statistics for 170 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 170 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 30 | 18% |
| Student > Bachelor | 25 | 15% |
| Student > Ph. D. Student | 16 | 9% |
| Researcher | 7 | 4% |
| Student > Doctoral Student | 6 | 4% |
| Other | 19 | 11% |
| Unknown | 67 | 39% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 35 | 21% |
| Engineering | 24 | 14% |
| Chemistry | 9 | 5% |
| Biochemistry, Genetics and Molecular Biology | 6 | 4% |
| Chemical Engineering | 3 | 2% |
| Other | 13 | 8% |
| Unknown | 80 | 47% |