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Mendeley readers
| Chapter title |
Foaming Properties of Proteins
|
|---|---|
| Chapter number | 6 |
| Book title |
Functionality of Proteins in Food
|
| Published by |
Springer, Berlin, Heidelberg, January 1997
|
| DOI | 10.1007/978-3-642-59116-7_6 |
| Book ISBNs |
978-3-64-263856-5, 978-3-64-259116-7
|
| Authors |
Joseph F. Zayas, Zayas, Joseph F. |
Mendeley readers
The data shown below were compiled from readership statistics for 123 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | <1% |
| Unknown | 122 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 18 | 15% |
| Student > Master | 16 | 13% |
| Student > Ph. D. Student | 13 | 11% |
| Researcher | 10 | 8% |
| Student > Doctoral Student | 6 | 5% |
| Other | 12 | 10% |
| Unknown | 48 | 39% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 26 | 21% |
| Biochemistry, Genetics and Molecular Biology | 10 | 8% |
| Chemistry | 9 | 7% |
| Engineering | 4 | 3% |
| Unspecified | 4 | 3% |
| Other | 15 | 12% |
| Unknown | 55 | 45% |