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X Demographics
Mendeley readers
| Title |
Effect of microwave treatment on the physicochemical properties of potato starch granules
|
|---|---|
| Published in |
BMC Chemistry, July 2013
|
| DOI | 10.1186/1752-153x-7-113 |
| Pubmed ID | |
| Authors |
Yanli Xie, Mingxia Yan, Shasha Yuan, Shumin Sun, Quangong Huo |
| Abstract |
The degree of polymerization of amylose starch in potato was so large that the gel was hardness after gelatinization. Therefore, it is one of the most important ways that the microwave treatment was used to change the physicochemical properties of starch gel to make it suitable for the preparation of instant food. |
X Demographics
The data shown below were collected from the profiles of 4 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United Kingdom | 2 | 50% |
| Germany | 1 | 25% |
| United States | 1 | 25% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 3 | 75% |
| Scientists | 1 | 25% |
Mendeley readers
The data shown below were compiled from readership statistics for 136 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Indonesia | 1 | <1% |
| Unknown | 135 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 23 | 17% |
| Student > Ph. D. Student | 22 | 16% |
| Student > Bachelor | 13 | 10% |
| Researcher | 13 | 10% |
| Lecturer | 8 | 6% |
| Other | 12 | 9% |
| Unknown | 45 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 30 | 22% |
| Engineering | 17 | 13% |
| Chemistry | 9 | 7% |
| Chemical Engineering | 8 | 6% |
| Biochemistry, Genetics and Molecular Biology | 5 | 4% |
| Other | 14 | 10% |
| Unknown | 53 | 39% |