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Mendeley readers
| Chapter title |
Rubber Elasticity and Wheat Gluten Proteins
|
|---|---|
| Chapter number | 6 |
| Book title |
Food Materials Science
|
| Published by |
Springer, New York, NY, January 2008
|
| DOI | 10.1007/978-0-387-71947-4_6 |
| Book ISBNs |
978-0-387-71946-7, 978-0-387-71947-4
|
| Authors |
A. S. Tatham, P. R. Shewry |
Mendeley readers
The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 14 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 3 | 21% |
| Student > Ph. D. Student | 3 | 21% |
| Professor | 2 | 14% |
| Researcher | 2 | 14% |
| Student > Doctoral Student | 1 | 7% |
| Other | 2 | 14% |
| Unknown | 1 | 7% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 29% |
| Chemistry | 2 | 14% |
| Materials Science | 2 | 14% |
| Physics and Astronomy | 1 | 7% |
| Biochemistry, Genetics and Molecular Biology | 1 | 7% |
| Other | 1 | 7% |
| Unknown | 3 | 21% |