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Mendeley readers
| Chapter title |
Sourdough breads and related products
|
|---|---|
| Chapter number | 8 |
| Book title |
Microbiology of Fermented Foods
|
| Published by |
Springer, Boston, MA, January 1998
|
| DOI | 10.1007/978-1-4613-0309-1_8 |
| Book ISBNs |
978-1-4613-7990-4, 978-1-4613-0309-1
|
| Authors |
W. P. Hammes, M. G. Gänzle |
Mendeley readers
The data shown below were compiled from readership statistics for 137 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 137 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 28 | 20% |
| Student > Master | 17 | 12% |
| Student > Ph. D. Student | 16 | 12% |
| Researcher | 10 | 7% |
| Student > Postgraduate | 5 | 4% |
| Other | 14 | 10% |
| Unknown | 47 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 37 | 27% |
| Biochemistry, Genetics and Molecular Biology | 10 | 7% |
| Engineering | 8 | 6% |
| Chemistry | 3 | 2% |
| Immunology and Microbiology | 3 | 2% |
| Other | 15 | 11% |
| Unknown | 61 | 45% |