Handbook of Food Chemistry
Springer Berlin Heidelberg
Chapter title |
Chemical Composition of Bakery Products
|
---|---|
Chapter number | 22 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-36605-5_22 |
Book ISBNs |
978-3-64-236604-8, 978-3-64-236605-5
|
Authors |
Cristina M. Rosell, Raquel Garzon |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Country | Count | As % |
---|---|---|
India | 1 | 50% |
United States | 1 | 50% |
Type | Count | As % |
---|---|---|
Scientists | 1 | 50% |
Members of the public | 1 | 50% |
Country | Count | As % |
---|---|---|
Unknown | 21 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 5 | 24% |
Student > Master | 4 | 19% |
Unspecified | 2 | 10% |
Other | 2 | 10% |
Student > Bachelor | 1 | 5% |
Other | 2 | 10% |
Unknown | 5 | 24% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 8 | 38% |
Unspecified | 2 | 10% |
Environmental Science | 2 | 10% |
Veterinary Science and Veterinary Medicine | 1 | 5% |
Social Sciences | 1 | 5% |
Other | 1 | 5% |
Unknown | 6 | 29% |