Thickening and Gelling Agents for Food
Springer US
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Timeline
Mendeley readers
| Title |
Thickening and Gelling Agents for Food
|
|---|---|
| Published by |
Springer US, December 2012
|
| DOI | 10.1007/978-1-4615-3552-2 |
| ISBNs |
978-1-4613-6577-8, 978-1-4615-3552-2
|
| Editors |
Imeson, Alan |
Mendeley readers
The data shown below were compiled from readership statistics for 76 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 76 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 16 | 21% |
| Student > Ph. D. Student | 8 | 11% |
| Student > Master | 7 | 9% |
| Researcher | 5 | 7% |
| Student > Doctoral Student | 3 | 4% |
| Other | 10 | 13% |
| Unknown | 27 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 16 | 21% |
| Engineering | 10 | 13% |
| Biochemistry, Genetics and Molecular Biology | 5 | 7% |
| Chemical Engineering | 5 | 7% |
| Materials Science | 5 | 7% |
| Other | 6 | 8% |
| Unknown | 29 | 38% |