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Mendeley readers
| Title |
Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
|
|---|---|
| Published in |
Food Science and Technology, December 2019
|
| DOI | 10.1590/fst.02618 |
| Authors |
Nianjie FENG, Shimiao TANG, Mengzhou ZHOU, Zhejuan LV, Yuanyuan CHEN, Panheng LI, Qian WU |
Mendeley readers
The data shown below were compiled from readership statistics for 16 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 16 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 2 | 13% |
| Student > Master | 2 | 13% |
| Student > Bachelor | 2 | 13% |
| Lecturer | 1 | 6% |
| Student > Doctoral Student | 1 | 6% |
| Other | 1 | 6% |
| Unknown | 7 | 44% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 44% |
| Nursing and Health Professions | 1 | 6% |
| Chemical Engineering | 1 | 6% |
| Unknown | 7 | 44% |