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Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
Functional Properties of Traditional Foods
Springer US, April 2016
Johan W. von Mollendorff, Manuela Vaz-Velho, Svetoslav D. Todorov
Kristberg Kristbergsson, Semih Ötles
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The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||3||21%|
|Student > Ph. D. Student||2||14%|
|Student > Master||2||14%|
|Professor > Associate Professor||1||7%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||4||29%|
|Biochemistry, Genetics and Molecular Biology||3||21%|
|Nursing and Health Professions||1||7%|