Dough Rheology and Baked Product Texture
Springer US
Title |
Dough Rheology and Baked Product Texture
|
---|---|
Published by |
Springer US, December 2012
|
DOI | 10.1007/978-1-4613-0861-4 |
ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
Editors |
Faridi, Hamed, Faubion, Jon M. |
Country | Count | As % |
---|---|---|
Colombia | 1 | 1% |
Unknown | 77 | 99% |
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 17 | 22% |
Student > Bachelor | 14 | 18% |
Student > Master | 13 | 17% |
Researcher | 9 | 12% |
Student > Doctoral Student | 4 | 5% |
Other | 3 | 4% |
Unknown | 18 | 23% |
Readers by discipline | Count | As % |
---|---|---|
Engineering | 16 | 21% |
Agricultural and Biological Sciences | 15 | 19% |
Materials Science | 6 | 8% |
Biochemistry, Genetics and Molecular Biology | 4 | 5% |
Chemistry | 4 | 5% |
Other | 12 | 15% |
Unknown | 21 | 27% |