Dough Rheology and Baked Product Texture
Springer US
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Timeline
Mendeley readers
| Chapter title |
Application of Rheology in the Pasta Industry
|
|---|---|
| Chapter number | 9 |
| Book title |
Dough Rheology and Baked Product Texture
|
| Published by |
Springer, Boston, MA, January 1990
|
| DOI | 10.1007/978-1-4613-0861-4_9 |
| Book ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
| Authors |
David H. Hahn, Hahn, David H. |
Mendeley readers
The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Sweden | 1 | 9% |
| Unknown | 10 | 91% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 4 | 36% |
| Student > Ph. D. Student | 2 | 18% |
| Student > Master | 2 | 18% |
| Student > Bachelor | 2 | 18% |
| Student > Postgraduate | 1 | 9% |
| Other | 0 | 0% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 8 | 73% |
| Unspecified | 1 | 9% |
| Chemistry | 1 | 9% |
| Unknown | 1 | 9% |