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Mendeley readers
| Title |
Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
|
|---|---|
| Published in |
LWT - Food Science & Technology, December 2019
|
| DOI | 10.1016/j.lwt.2019.108553 |
| Authors |
Kok Ming Goh, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Yong Wang, Yonghua Wang, Chin Ping Tan |
Mendeley readers
The data shown below were compiled from readership statistics for 43 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 43 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 8 | 19% |
| Student > Bachelor | 7 | 16% |
| Researcher | 7 | 16% |
| Professor | 3 | 7% |
| Student > Ph. D. Student | 1 | 2% |
| Other | 2 | 5% |
| Unknown | 15 | 35% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 6 | 14% |
| Engineering | 4 | 9% |
| Chemistry | 3 | 7% |
| Psychology | 1 | 2% |
| Chemical Engineering | 1 | 2% |
| Other | 2 | 5% |
| Unknown | 26 | 60% |