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Mendeley readers
| Chapter title |
Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch
|
|---|---|
| Chapter number | 11 |
| Book title |
Dough Rheology and Baked Product Texture
|
| Published by |
Springer, Boston, MA, January 1990
|
| DOI | 10.1007/978-1-4613-0861-4_11 |
| Book ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
| Authors |
Bernhard van Lengerich, van Lengerich, Bernhard |
Mendeley readers
The data shown below were compiled from readership statistics for 18 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 18 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 6 | 33% |
| Student > Bachelor | 2 | 11% |
| Student > Ph. D. Student | 2 | 11% |
| Student > Master | 2 | 11% |
| Professor | 1 | 6% |
| Other | 1 | 6% |
| Unknown | 4 | 22% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 22% |
| Engineering | 3 | 17% |
| Biochemistry, Genetics and Molecular Biology | 2 | 11% |
| Chemistry | 2 | 11% |
| Materials Science | 1 | 6% |
| Other | 1 | 6% |
| Unknown | 5 | 28% |