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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, March 2017
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1 X user

Citations

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Readers on

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67 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, 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

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X Demographics

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

Mendeley readers

The data shown below were compiled from readership statistics for 67 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 67 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 9 13%
Student > Bachelor 6 9%
Student > Ph. D. Student 5 7%
Lecturer 3 4%
Professor 3 4%
Other 12 18%
Unknown 29 43%
Readers by discipline Count As %
Agricultural and Biological Sciences 14 21%
Chemistry 3 4%
Unspecified 2 3%
Pharmacology, Toxicology and Pharmaceutical Science 2 3%
Economics, Econometrics and Finance 2 3%
Other 9 13%
Unknown 35 52%