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Impact of High and Low-Molecular-Weight Glutenins on the Processing Quality of a Set of Biofortified Common Wheat (Triticum aestivum L.) Lines

Overview of attention for article published in Frontiers in Sustainable Food Systems, October 2020
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Title
Impact of High and Low-Molecular-Weight Glutenins on the Processing Quality of a Set of Biofortified Common Wheat (Triticum aestivum L.) Lines
Published in
Frontiers in Sustainable Food Systems, October 2020
DOI 10.3389/fsufs.2020.583367
Authors

Nagenahalli Dharmegowda Rathan, Anju Mahendru-Singh, Velu Govindan, Maria Itria Ibba

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 16 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 16 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 5 31%
Student > Ph. D. Student 2 13%
Unspecified 1 6%
Lecturer 1 6%
Student > Bachelor 1 6%
Other 2 13%
Unknown 4 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 25%
Chemical Engineering 1 6%
Business, Management and Accounting 1 6%
Unspecified 1 6%
Computer Science 1 6%
Other 1 6%
Unknown 7 44%