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Mendeley readers
Chapter title |
Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing
|
---|---|
Chapter number | 13 |
Book title |
Dough Rheology and Baked Product Texture
|
Published by |
Springer, Boston, MA, January 1990
|
DOI | 10.1007/978-1-4613-0861-4_13 |
Book ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
Authors |
Robert Y. Ofoli, Ofoli, Robert Y. |
Mendeley readers
The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 4 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Researcher | 3 | 75% |
Other | 1 | 25% |
Student > Master | 1 | 25% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 4 | 100% |
Chemistry | 1 | 25% |