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Chemical Composition of Bakery Products
Handbook of Food Chemistry
Springer Berlin Heidelberg, January 2015
Cristina M. Rosell, Raquel Garzon
Peter Chi Keung Cheung, Bhavbhuti M. Mehta
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|Members of the public||1||50%|
The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Master||2||33%|
|Student > Ph. D. Student||1||17%|
|Student > Bachelor||1||17%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||4||67%|