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.
Mendeley readers
| Chapter title |
Rheological Properties of Cereal Proteins
|
|---|---|
| Chapter number | 3 |
| Book title |
Dough Rheology and Baked Product Texture
|
| Published by |
Springer, Boston, MA, January 1990
|
| DOI | 10.1007/978-1-4613-0861-4_3 |
| Book ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
| Authors |
Ann-Charlotte Eliasson, Eliasson, Ann-Charlotte |
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 | 6 | 43% |
| Researcher | 3 | 21% |
| Other | 1 | 7% |
| Student > Ph. D. Student | 1 | 7% |
| Unknown | 3 | 21% |
| Readers by discipline | Count | As % |
|---|---|---|
| Engineering | 4 | 29% |
| Agricultural and Biological Sciences | 3 | 21% |
| Biochemistry, Genetics and Molecular Biology | 1 | 7% |
| Chemistry | 1 | 7% |
| Social Sciences | 1 | 7% |
| Other | 0 | 0% |
| Unknown | 4 | 29% |