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Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products
European Journal of Lipid Science and Technology, February 2011
Ling‐Zhi Cheong, Chin‐Ping Tan, Kamariah Long, Nor Aini Idris, Mohd. Suria Affandi Yusoff, Oi‐Ming Lai
The data shown below were compiled from readership statistics for 26 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||5||19%|
|Student > Doctoral Student||2||8%|
|Student > Ph. D. Student||2||8%|
|Student > Master||2||8%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||7||27%|
|Biochemistry, Genetics and Molecular Biology||1||4%|
|Business, Management and Accounting||1||4%|
|Economics, Econometrics and Finance||1||4%|