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Mendeley readers
| Title |
Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder
|
|---|---|
| Published in |
Food Science and Technology, January 2022
|
| DOI | 10.1590/fst.78421 |
| Authors |
Wenjuan LOU, Haixu ZHOU, Bo LI, Grevtseva NATALIYA |
Mendeley readers
The data shown below were compiled from readership statistics for 20 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 20 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 4 | 20% |
| Other | 2 | 10% |
| Researcher | 2 | 10% |
| Student > Doctoral Student | 1 | 5% |
| Student > Bachelor | 1 | 5% |
| Other | 1 | 5% |
| Unknown | 9 | 45% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 8 | 40% |
| Engineering | 3 | 15% |
| Unknown | 9 | 45% |