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Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Overview of attention for article published in Food Science and Technology (Campinas), March 2017
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1 tweeter

Citations

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8 Dimensions

Readers on

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49 Mendeley
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Title
Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
Published in
Food Science and Technology (Campinas), March 2017
DOI 10.1590/1678-457x.01016
Authors

Elizabete Lourenço da COSTA, Natália Manzatti Machado ALENCAR, Bruna Gabrielle dos Santos RULLO, Renata Lara TARALO

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 49 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 49 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 8 16%
Student > Bachelor 6 12%
Lecturer 3 6%
Researcher 3 6%
Student > Ph. D. Student 3 6%
Other 10 20%
Unknown 16 33%
Readers by discipline Count As %
Agricultural and Biological Sciences 11 22%
Chemistry 3 6%
Pharmacology, Toxicology and Pharmaceutical Science 2 4%
Earth and Planetary Sciences 2 4%
Economics, Econometrics and Finance 2 4%
Other 7 14%
Unknown 22 45%