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Mendeley readers
Chapter title |
Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior
|
---|---|
Chapter number | 18 |
Book title |
Polymers for Food Applications
|
Published by |
Springer, Cham, August 2018
|
DOI | 10.1007/978-3-319-94625-2_18 |
Book ISBNs |
978-3-31-994624-5, 978-3-31-994625-2
|
Authors |
Gabriel Lorenzo, Noemí Zaritzky, Alicia Califano, Lorenzo, Gabriel, Zaritzky, Noemí, Califano, Alicia |
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 % |
---|---|---|
Unknown | 11 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Doctoral Student | 3 | 27% |
Student > Bachelor | 2 | 18% |
Student > Ph. D. Student | 2 | 18% |
Professor | 1 | 9% |
Student > Master | 1 | 9% |
Other | 0 | 0% |
Unknown | 2 | 18% |
Readers by discipline | Count | As % |
---|---|---|
Chemical Engineering | 4 | 36% |
Agricultural and Biological Sciences | 2 | 18% |
Engineering | 2 | 18% |
Unknown | 3 | 27% |