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Functional Properties of Traditional Foods
Springer US, January 2016
Kristberg Kristbergsson, Semih Ötles
The data shown below were collected from the profiles of 4 X users who shared this research output. Click here to find out more about how the information was compiled.
|Members of the public||3||75%|
The data shown below were compiled from readership statistics for 176 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Master||29||16%|
|Student > Ph. D. Student||28||16%|
|Student > Bachelor||21||12%|
|Student > Doctoral Student||15||9%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||53||30%|
|Biochemistry, Genetics and Molecular Biology||12||7%|
|Immunology and Microbiology||4||2%|