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Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

Overview of attention for article published in Food Science and Technology, May 2017
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1 X user

Citations

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141 Mendeley
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Title
Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
Published in
Food Science and Technology, May 2017
DOI 10.1590/1678-457x.34316
Authors

Jéssica Loraine Duenha ANTIGO, Rita de Cássia BERGAMASCO, Grasiele Scaramal MADRONA

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X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 141 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 141 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 27 19%
Student > Master 19 13%
Student > Ph. D. Student 13 9%
Researcher 6 4%
Student > Doctoral Student 5 4%
Other 13 9%
Unknown 58 41%
Readers by discipline Count As %
Agricultural and Biological Sciences 27 19%
Engineering 12 9%
Chemistry 10 7%
Chemical Engineering 6 4%
Pharmacology, Toxicology and Pharmaceutical Science 5 4%
Other 14 10%
Unknown 67 48%