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Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

Overview of attention for article published in Food Science and Technology, June 2020
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Mentioned by

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1 tweeter

Citations

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2 Dimensions

Readers on

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19 Mendeley
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Title
Defatted chia flour improves gluten-free bread nutritional aspects: a model approach
Published in
Food Science and Technology, June 2020
DOI 10.1590/fst.42118
Authors

Marci EWERLING, Nádia Cristiane STEINMACHER, Maristela Raupp dos SANTOS, Daneysa Lahis KALSCHNE, Nilson Evelázio de SOUZA, Flora Miranda ARCANJO, Aloisio Henrique Pereira de SOUZA, Angela Claudia RODRIGUES

Twitter Demographics

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.

Mendeley readers

The data shown below were compiled from readership statistics for 19 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 19 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 4 21%
Student > Doctoral Student 2 11%
Student > Bachelor 1 5%
Unspecified 1 5%
Student > Ph. D. Student 1 5%
Other 1 5%
Unknown 9 47%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 21%
Nursing and Health Professions 1 5%
Unspecified 1 5%
Materials Science 1 5%
Chemistry 1 5%
Other 0 0%
Unknown 11 58%