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X Demographics
Mendeley readers
| Title |
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
|
|---|---|
| Published in |
Food Chemistry, May 2014
|
| DOI | 10.1016/j.foodchem.2014.05.054 |
| Pubmed ID | |
| Authors |
Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica, Slađana Rakita, Milica Pojić, Dragan Živančev, Miroslav Hadnađev, Tamara Dapčević Hadnađev |
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.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 24 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Switzerland | 1 | 4% |
| Unknown | 23 | 96% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 7 | 29% |
| Student > Ph. D. Student | 4 | 17% |
| Student > Bachelor | 2 | 8% |
| Other | 2 | 8% |
| Student > Master | 2 | 8% |
| Other | 1 | 4% |
| Unknown | 6 | 25% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 12 | 50% |
| Chemistry | 3 | 13% |
| Environmental Science | 2 | 8% |
| Unknown | 7 | 29% |