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Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

Overview of attention for article published in International Journal of Molecular Sciences, June 2012
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Title
Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours
Published in
International Journal of Molecular Sciences, June 2012
DOI 10.3390/ijms13067496
Pubmed ID
Authors

Kim Wei Chan, Nicholas M. H. Khong, Shahid Iqbal, Maznah Ismail

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 35 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 35 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 8 23%
Other 3 9%
Researcher 3 9%
Student > Doctoral Student 2 6%
Student > Postgraduate 2 6%
Other 6 17%
Unknown 11 31%
Readers by discipline Count As %
Agricultural and Biological Sciences 12 34%
Chemistry 4 11%
Biochemistry, Genetics and Molecular Biology 3 9%
Arts and Humanities 1 3%
Business, Management and Accounting 1 3%
Other 1 3%
Unknown 13 37%