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Mendeley readers
| Title |
Recent developments in gluten-free bread baking approaches: a review
|
|---|---|
| Published in |
Food Science and Technology, December 2017
|
| DOI | 10.1590/1678-457x.01417 |
| Authors |
Kun WANG, Fei LU, Zhe LI, Lichun ZHAO, Chunyang HAN |
Mendeley readers
The data shown below were compiled from readership statistics for 226 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 226 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 37 | 16% |
| Student > Master | 28 | 12% |
| Student > Ph. D. Student | 22 | 10% |
| Student > Doctoral Student | 12 | 5% |
| Researcher | 12 | 5% |
| Other | 20 | 9% |
| Unknown | 95 | 42% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 53 | 23% |
| Engineering | 13 | 6% |
| Chemistry | 9 | 4% |
| Biochemistry, Genetics and Molecular Biology | 9 | 4% |
| Chemical Engineering | 8 | 4% |
| Other | 17 | 8% |
| Unknown | 117 | 52% |