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Impact of novel processing techniques on the functional properties of egg products and derivatives: A review
Journal of Food Process Engineering, October 2020
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
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.
|Readers by professional status||Count||As %|
|Student > Ph. D. Student||8||15%|
|Student > Bachelor||5||9%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||15||28%|
|Nursing and Health Professions||2||4%|
|Biochemistry, Genetics and Molecular Biology||1||2%|