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Functional Aspects of Carob Flour
Functional Properties of Traditional Foods
Springer US, April 2016
Maria Cecilia Puppo, Daniel Pablo Ribotta
Kristberg Kristbergsson, Semih Ötles
The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Ph. D. Student||1||50%|
|Student > Bachelor||1||50%|
|Student > Postgraduate||1||50%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||2||100%|