Thickening and Gelling Agents for Food
Springer Science & Business Media
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Timeline
Mendeley readers
| Chapter title |
Gellan gum
|
|---|---|
| Chapter number | 6 |
| Book title |
Thickening and Gelling Agents for Food
|
| Published by |
Springer, Boston, MA, January 1997
|
| DOI | 10.1007/978-1-4615-2197-6_6 |
| Book ISBNs |
978-1-4613-5921-0, 978-1-4615-2197-6
|
| Authors |
W. Gibson, G. R. Sanderson |
Mendeley readers
The data shown below were compiled from readership statistics for 29 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 29 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 4 | 14% |
| Researcher | 4 | 14% |
| Student > Bachelor | 3 | 10% |
| Student > Ph. D. Student | 3 | 10% |
| Student > Postgraduate | 2 | 7% |
| Other | 4 | 14% |
| Unknown | 9 | 31% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemistry | 5 | 17% |
| Agricultural and Biological Sciences | 3 | 10% |
| Engineering | 3 | 10% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 3% |
| Biochemistry, Genetics and Molecular Biology | 1 | 3% |
| Other | 6 | 21% |
| Unknown | 10 | 34% |