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| Chapter title |
The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages
|
|---|---|
| Chapter number | 4 |
| Book title |
Functional Properties of Traditional Foods
|
| Published by |
Springer US, April 2016
|
| DOI | 10.1007/978-1-4899-7662-8_4 |
| Book ISBNs |
978-1-4899-7660-4, 978-1-4899-7662-8
|
| Authors |
Sudsai Trevanich, Supunnikar Sribuathong, Damkerng Bundidamorn |
| Editors |
Kristberg Kristbergsson, Semih Ötles |
Mendeley readers
The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 14 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 2 | 14% |
| Student > Postgraduate | 2 | 14% |
| Lecturer | 1 | 7% |
| Student > Doctoral Student | 1 | 7% |
| Professor | 1 | 7% |
| Other | 3 | 21% |
| Unknown | 4 | 29% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 29% |
| Biochemistry, Genetics and Molecular Biology | 3 | 21% |
| Physics and Astronomy | 1 | 7% |
| Chemistry | 1 | 7% |
| Engineering | 1 | 7% |
| Other | 0 | 0% |
| Unknown | 4 | 29% |