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Mendeley readers
| Title |
Characterization of biochemical and functional properties of water-soluble tempe flour
|
|---|---|
| Published in |
Food Science and Technology, December 2018
|
| DOI | 10.1590/fst.13017 |
| Authors |
Nafisah Eka PUTERI, Made ASTAWAN, Nurheni Sri PALUPI, Tutik WRESDIYATI, Yasuaki TAKAGI |
Mendeley readers
The data shown below were compiled from readership statistics for 92 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 92 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 18 | 20% |
| Lecturer | 12 | 13% |
| Student > Master | 9 | 10% |
| Researcher | 3 | 3% |
| Student > Ph. D. Student | 3 | 3% |
| Other | 5 | 5% |
| Unknown | 42 | 46% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 27 | 29% |
| Chemistry | 5 | 5% |
| Engineering | 4 | 4% |
| Nursing and Health Professions | 3 | 3% |
| Biochemistry, Genetics and Molecular Biology | 2 | 2% |
| Other | 7 | 8% |
| Unknown | 44 | 48% |