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Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

Overview of attention for article published in LWT - Food Science & Technology, December 2019
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Citations

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44 Mendeley
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Title
Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
Published in
LWT - Food Science & Technology, December 2019
DOI 10.1016/j.lwt.2019.108553
Authors

Kok Ming Goh, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Yong Wang, Yonghua Wang, Chin Ping Tan

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 44 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 44 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 8 18%
Student > Bachelor 7 16%
Researcher 7 16%
Professor 3 7%
Student > Ph. D. Student 1 2%
Other 3 7%
Unknown 15 34%
Readers by discipline Count As %
Agricultural and Biological Sciences 6 14%
Engineering 4 9%
Chemistry 3 7%
Unspecified 1 2%
Psychology 1 2%
Other 3 7%
Unknown 26 59%