Article
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Mendeley readers
| Chapter title |
Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods
|
|---|---|
| Book title |
Innovations in Technologies for Fermented Food and Beverage Industries
|
| Published by |
Springer, Cham, January 2018
|
| DOI | 10.1007/978-3-319-74820-7_2 |
| Book ISBNs |
978-3-31-974819-1, 978-3-31-974820-7
|
| Authors |
Sujatha Kandasamy, Digambar Kavitake, Prathapkumar Halady Shetty |
Mendeley readers
The data shown below were compiled from readership statistics for 98 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 98 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 9 | 9% |
| Researcher | 8 | 8% |
| Student > Bachelor | 7 | 7% |
| Student > Postgraduate | 5 | 5% |
| Student > Doctoral Student | 5 | 5% |
| Other | 17 | 17% |
| Unknown | 47 | 48% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 24 | 24% |
| Biochemistry, Genetics and Molecular Biology | 7 | 7% |
| Immunology and Microbiology | 2 | 2% |
| Chemistry | 2 | 2% |
| Chemical Engineering | 2 | 2% |
| Other | 8 | 8% |
| Unknown | 53 | 54% |