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Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Overview of attention for article published in this source, January 2022
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1 X user

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Title
Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties
Published by
FapUNIFESP (SciELO), January 2022
DOI 10.1590/fst.12221
Authors

Callebe CAMELO-SILVA, Eulália Lopes da Silva BARROS, Maria Helena Machado CANELLA, Silvani VERRUCK, Amanda Alves PRESTES, Maryella Osório VARGAS, Bruna Marchesan MARAN, Erick Almeida ESMERINO, Ramon SILVA, Celso Fasura BALTHAZAR, Veronica Maria de Araujo CALADO, Elane Schwinden PRUDÊNCIO

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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 25 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 25 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 2 8%
Student > Ph. D. Student 2 8%
Professor > Associate Professor 2 8%
Professor 1 4%
Unspecified 1 4%
Other 2 8%
Unknown 15 60%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 16%
Unspecified 1 4%
Immunology and Microbiology 1 4%
Chemistry 1 4%
Engineering 1 4%
Other 0 0%
Unknown 17 68%