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| Title |
Impact of novel processing techniques on the functional properties of egg products and derivatives: A review
|
|---|---|
| Published in |
Journal of Food Process Engineering, October 2020
|
| DOI | 10.1111/jfpe.13568 |
| Authors |
Muhammad Talha Afraz, Moazzam Rafiq Khan, Ume Roobab, Mohd Adzahan Noranizan, Brijesh K. Tiwari, Muhammad Tayyab Rashid, Muhammad Inam‐ur‐Raheem, Seyed Mohammad Bagher Hashemi, Rana Muhammad Aadil |
Mendeley readers
The data shown below were compiled from readership statistics for 54 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 54 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 8 | 15% |
| Researcher | 5 | 9% |
| Student > Bachelor | 5 | 9% |
| Other | 3 | 6% |
| Lecturer | 2 | 4% |
| Other | 8 | 15% |
| Unknown | 23 | 43% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 15 | 28% |
| Chemical Engineering | 4 | 7% |
| Unspecified | 2 | 4% |
| Nursing and Health Professions | 2 | 4% |
| Biochemistry, Genetics and Molecular Biology | 1 | 2% |
| Other | 2 | 4% |
| Unknown | 28 | 52% |