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Mendeley readers
| Chapter title |
Wheat proteins: structure and functionality in milling and breadmaking
|
|---|---|
| Chapter number | 7 |
| Book title |
Wheat
|
| Published by |
Springer, Boston, MA, January 1994
|
| DOI | 10.1007/978-1-4615-2672-8_7 |
| Book ISBNs |
978-1-4613-6148-0, 978-1-4615-2672-8
|
| Authors |
J. D. Schofield, Schofield, J. D. |
Mendeley readers
The data shown below were compiled from readership statistics for 45 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United Kingdom | 1 | 2% |
| Unknown | 44 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 12 | 27% |
| Student > Bachelor | 6 | 13% |
| Researcher | 3 | 7% |
| Student > Doctoral Student | 3 | 7% |
| Professor > Associate Professor | 2 | 4% |
| Other | 7 | 16% |
| Unknown | 12 | 27% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 15 | 33% |
| Chemistry | 5 | 11% |
| Biochemistry, Genetics and Molecular Biology | 5 | 11% |
| Unspecified | 1 | 2% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 2% |
| Other | 5 | 11% |
| Unknown | 13 | 29% |