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Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

Overview of attention for article published in Food Science and Technology, May 2013
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1 policy source

Citations

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Readers on

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30 Mendeley
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Title
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
Published in
Food Science and Technology, May 2013
DOI 10.1590/s0101-20612013005000048
Authors

Ariela Werneck de Carvalho, Dorina Isabel Gomes Natal, Cassiano Oliveira da Silva, Maria Inês de Souza Dantas, Everaldo Gonçalves de Barros, Sônia Machado Rocha Ribeiro, Neuza Maria Brunoro Costa, Hércia Stampini Duarte Martino

Mendeley readers

The data shown below were compiled from readership statistics for 30 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 30 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 8 27%
Student > Bachelor 6 20%
Student > Master 4 13%
Student > Postgraduate 2 7%
Researcher 2 7%
Other 2 7%
Unknown 6 20%
Readers by discipline Count As %
Agricultural and Biological Sciences 11 37%
Chemistry 2 7%
Engineering 2 7%
Medicine and Dentistry 2 7%
Economics, Econometrics and Finance 1 3%
Other 2 7%
Unknown 10 33%