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Mendeley readers
Title |
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties
|
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Published in |
European Food Research and Technology, October 2006
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DOI | 10.1007/s00217-006-0487-6 |
Authors |
Duygu Gocmen, Ozan Gurbuz, Ayşegul Yıldırım Kumral, Adnan Fatih Dagdelen, Ismet Sahin |
Mendeley readers
The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Denmark | 1 | 2% |
Unknown | 57 | 98% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 10 | 17% |
Student > Ph. D. Student | 8 | 14% |
Researcher | 7 | 12% |
Student > Bachelor | 6 | 10% |
Student > Doctoral Student | 4 | 7% |
Other | 9 | 16% |
Unknown | 14 | 24% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 23 | 40% |
Engineering | 6 | 10% |
Biochemistry, Genetics and Molecular Biology | 4 | 7% |
Chemical Engineering | 1 | 2% |
Unspecified | 1 | 2% |
Other | 2 | 3% |
Unknown | 21 | 36% |