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Cañahua: An Ancient Grain for New Foods
Functional Properties of Traditional Foods
Springer US, April 2016
Gabriela T. Pérez, M. Eugenia Steffolani, Alberto E. León
Kristberg Kristbergsson, Semih Ötles
The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Doctoral Student||2||18%|
|Student > Ph. D. Student||2||18%|
|Student > Bachelor||1||9%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||3||27%|
|Nursing and Health Professions||1||9%|