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Mendeley readers
| Chapter title |
Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
|
|---|---|
| Chapter number | 7 |
| Book title |
Rheology of Semisolid Foods
|
| Published by |
Springer, Cham, January 2019
|
| DOI | 10.1007/978-3-030-27134-3_7 |
| Book ISBNs |
978-3-03-027133-6, 978-3-03-027134-3
|
| Authors |
Stephanie Clark, Minto Michael, Karen A. Schmidt, Clark, Stephanie, Michael, Minto, Schmidt, Karen A. |
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 % |
|---|---|---|
| Researcher | 7 | 24% |
| Professor > Associate Professor | 3 | 10% |
| Student > Bachelor | 2 | 7% |
| Student > Doctoral Student | 1 | 3% |
| Lecturer | 1 | 3% |
| Other | 5 | 17% |
| Unknown | 10 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 11 | 38% |
| Engineering | 4 | 14% |
| Environmental Science | 1 | 3% |
| Computer Science | 1 | 3% |
| Unspecified | 1 | 3% |
| Other | 0 | 0% |
| Unknown | 11 | 38% |