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| Chapter title |
Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
|
|---|---|
| Chapter number | 12 |
| Book title |
Functional Properties of Traditional Foods
|
| Published by |
Springer US, April 2016
|
| DOI | 10.1007/978-1-4899-7662-8_12 |
| Book ISBNs |
978-1-4899-7660-4, 978-1-4899-7662-8
|
| Authors |
Johan W. von Mollendorff, Manuela Vaz-Velho, Svetoslav D. Todorov |
| Editors |
Kristberg Kristbergsson, Semih Ötles |
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.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Scientists | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 12 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 12 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 2 | 17% |
| Student > Ph. D. Student | 2 | 17% |
| Student > Master | 2 | 17% |
| Researcher | 2 | 17% |
| Professor > Associate Professor | 1 | 8% |
| Other | 1 | 8% |
| Unknown | 2 | 17% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 33% |
| Biochemistry, Genetics and Molecular Biology | 2 | 17% |
| Nursing and Health Professions | 1 | 8% |
| Engineering | 1 | 8% |
| Unknown | 4 | 33% |