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Mendeley readers
| Chapter title |
Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
|
|---|---|
| Chapter number | 14 |
| Book title |
Food Emulsifiers and Their Applications
|
| Published by |
Springer, Cham, January 2019
|
| DOI | 10.1007/978-3-030-29187-7_14 |
| Book ISBNs |
978-3-03-029185-3, 978-3-03-029187-7
|
| Authors |
Matt Golding, Eddie Pelan, Golding, Matt, Pelan, Eddie |
Mendeley readers
The data shown below were compiled from readership statistics for 15 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 7% |
| Unknown | 14 | 93% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 4 | 27% |
| Student > Master | 4 | 27% |
| Researcher | 2 | 13% |
| Student > Doctoral Student | 1 | 7% |
| Student > Bachelor | 1 | 7% |
| Other | 0 | 0% |
| Unknown | 3 | 20% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 27% |
| Chemistry | 2 | 13% |
| Nursing and Health Professions | 2 | 13% |
| Chemical Engineering | 1 | 7% |
| Environmental Science | 1 | 7% |
| Other | 2 | 13% |
| Unknown | 3 | 20% |