Thickening and Gelling Agents for Food
Springer US
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Timeline
Mendeley readers
| Chapter title |
Seed gums
|
|---|---|
| Chapter number | 7 |
| Book title |
Thickening and Gelling Agents for Food
|
| Published by |
Springer, Boston, MA, January 1992
|
| DOI | 10.1007/978-1-4615-3552-2_7 |
| Book ISBNs |
978-1-4613-6577-8, 978-1-4615-3552-2
|
| Authors |
J. E. Fox, Fox, J. E. |
Mendeley readers
The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Iran, Islamic Republic of | 1 | 17% |
| Unknown | 5 | 83% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 2 | 33% |
| Student > Master | 1 | 17% |
| Researcher | 1 | 17% |
| Student > Postgraduate | 1 | 17% |
| Unknown | 1 | 17% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 3 | 50% |
| Engineering | 2 | 33% |
| Biochemistry, Genetics and Molecular Biology | 1 | 17% |