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Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine Fats

Overview of attention for article published in Journal of Food Science, December 2010
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Citations

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90 Mendeley
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Title
Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine Fats
Published in
Journal of Food Science, December 2010
DOI 10.1111/j.1750-3841.2010.01922.x
Pubmed ID
Authors

S. Saadi, A.A. Ariffin, H.M. Ghazali, M.S. Miskandar, S.M. Abdulkarim, H.C. Boo

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 90 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 2 2%
Malaysia 1 1%
Unknown 87 97%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 17 19%
Student > Master 13 14%
Student > Bachelor 10 11%
Researcher 8 9%
Professor 4 4%
Other 13 14%
Unknown 25 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 19 21%
Chemistry 11 12%
Engineering 10 11%
Medicine and Dentistry 5 6%
Chemical Engineering 4 4%
Other 10 11%
Unknown 31 34%