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| Chapter title |
Cañahua: An Ancient Grain for New Foods
|
|---|---|
| Chapter number | 9 |
| Book title |
Functional Properties of Traditional Foods
|
| Published by |
Springer US, April 2016
|
| DOI | 10.1007/978-1-4899-7662-8_9 |
| Book ISBNs |
978-1-4899-7660-4, 978-1-4899-7662-8
|
| Authors |
Gabriela T. Pérez, M. Eugenia Steffolani, Alberto E. León |
| Editors |
Kristberg Kristbergsson, Semih Ötles |
Mendeley readers
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.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 11 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Doctoral Student | 2 | 18% |
| Researcher | 2 | 18% |
| Student > Ph. D. Student | 2 | 18% |
| Other | 1 | 9% |
| Student > Bachelor | 1 | 9% |
| Other | 3 | 27% |
| Readers by discipline | Count | As % |
|---|---|---|
| Engineering | 4 | 36% |
| Agricultural and Biological Sciences | 3 | 27% |
| Chemical Engineering | 2 | 18% |
| Nursing and Health Professions | 1 | 9% |
| Unknown | 1 | 9% |