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Labneh with probiotic properties produced from kefir: development and sensory evaluation
Food Science and Technology (Campinas), December 2014
Daniela Mayumi Usuda Prado Rocha, Joice de Fátima Laureano Martins, Thanise Sabrina Souza Santos, Ana Vládia Bandeira Moreira
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.
|Science communicators (journalists, bloggers, editors)||1||100%|
The data shown below were compiled from readership statistics for 50 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||12||24%|
|Student > Master||6||12%|
|Student > Ph. D. Student||3||6%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||16||32%|
|Nursing and Health Professions||4||8%|
|Medicine and Dentistry||2||4%|