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Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases
Food Science and Technology, April 2012
Flávia Maria Vasques Farinazzi-Machado, Sandra Maria Barbalho, Marie Oshiiwa, Ricardo Goulart, Osvaldo Pessan Junior
The data shown below were compiled from readership statistics for 119 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||25||21%|
|Student > Master||19||16%|
|Student > Ph. D. Student||18||15%|
|Student > Doctoral Student||10||8%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||26||22%|
|Biochemistry, Genetics and Molecular Biology||8||7%|
|Medicine and Dentistry||8||7%|
|Nursing and Health Professions||7||6%|