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Mendeley readers
| Chapter title |
Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
|
|---|---|
| Chapter number | 9 |
| Book title |
Handbook on Sourdough Biotechnology
|
| Published by |
Springer, Boston, MA, January 2013
|
| DOI | 10.1007/978-1-4614-5425-0_9 |
| Book ISBNs |
978-1-4614-5424-3, 978-1-4614-5425-0
|
| Authors |
Kati Katina, Kaisa Poutanen, Katina, Kati, Poutanen, Kaisa |
Mendeley readers
The data shown below were compiled from readership statistics for 20 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 20 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 3 | 15% |
| Student > Bachelor | 2 | 10% |
| Student > Ph. D. Student | 2 | 10% |
| Student > Master | 2 | 10% |
| Professor | 1 | 5% |
| Other | 2 | 10% |
| Unknown | 8 | 40% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 9 | 45% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 5% |
| Biochemistry, Genetics and Molecular Biology | 1 | 5% |
| Materials Science | 1 | 5% |
| Unknown | 8 | 40% |