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Mendeley readers
| Chapter title |
Gelatin
|
|---|---|
| Chapter number | 7 |
| Book title |
Thickening and Gelling Agents for Food
|
| Published by |
Springer, Boston, MA, January 1997
|
| DOI | 10.1007/978-1-4615-2197-6_7 |
| Book ISBNs |
978-1-4613-5921-0, 978-1-4615-2197-6
|
| Authors |
J. Poppe |
Mendeley readers
The data shown below were compiled from readership statistics for 34 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 34 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 7 | 21% |
| Student > Master | 4 | 12% |
| Student > Doctoral Student | 3 | 9% |
| Professor | 3 | 9% |
| Other | 2 | 6% |
| Other | 4 | 12% |
| Unknown | 11 | 32% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 21% |
| Engineering | 6 | 18% |
| Biochemistry, Genetics and Molecular Biology | 2 | 6% |
| Chemistry | 2 | 6% |
| Nursing and Health Professions | 1 | 3% |
| Other | 3 | 9% |
| Unknown | 13 | 38% |