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Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
Food Science and Technology (Campinas), March 2017
Elizabete Lourenço da COSTA, Natália Manzatti Machado ALENCAR, Bruna Gabrielle dos Santos RULLO, Renata Lara TARALO
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|Members of the public||1||100%|
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.
|Readers by professional status||Count||As %|
|Student > Master||8||16%|
|Student > Bachelor||6||12%|
|Student > Ph. D. Student||3||6%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||11||22%|
|Pharmacology, Toxicology and Pharmaceutical Science||2||4%|
|Earth and Planetary Sciences||2||4%|
|Economics, Econometrics and Finance||2||4%|