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Mendeley readers
| Title |
Efeito da adição de probióticos sobre as características de queijo prato com reduzido teor de gordura fabricado com fibras e lactato de potássio
|
|---|---|
| Published in |
Food Science and Technology, March 2008
|
| DOI | 10.1590/s0101-20612008000100030 |
| Authors |
Alexandre José Cichoski, Cássia Cunico, Marco Di Luccio, João Luiz Zitkoski, Ricardo Toledo de Carvalho |
Mendeley readers
The data shown below were compiled from readership statistics for 38 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 38 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 12 | 32% |
| Student > Master | 12 | 32% |
| Professor | 5 | 13% |
| Student > Ph. D. Student | 2 | 5% |
| Student > Doctoral Student | 1 | 3% |
| Other | 2 | 5% |
| Unknown | 4 | 11% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemistry | 9 | 24% |
| Agricultural and Biological Sciences | 8 | 21% |
| Engineering | 5 | 13% |
| Veterinary Science and Veterinary Medicine | 3 | 8% |
| Biochemistry, Genetics and Molecular Biology | 1 | 3% |
| Other | 4 | 11% |
| Unknown | 8 | 21% |