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Mendeley readers
Chapter title |
DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods
|
---|---|
Chapter number | 5 |
Book title |
New Techniques in the Analysis of Foods
|
Published by |
Springer, Boston, MA, January 1998
|
DOI | 10.1007/978-1-4757-5995-2_5 |
Book ISBNs |
978-1-4419-3307-2, 978-1-4757-5995-2
|
Authors |
Louise Slade, Harry Levine, Martha Wang, James Ievolella, Slade, Louise, Levine, Harry, Wang, Martha, Ievolella, James |
Mendeley readers
The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 4 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 2 | 50% |
Other | 2 | 50% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 2 | 50% |
Earth and Planetary Sciences | 1 | 25% |
Engineering | 1 | 25% |