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Mendeley readers
| Chapter title |
Sweet Compounds in Foods: Sugar Alcohols
|
|---|---|
| Chapter number | 4 |
| Book title |
The Influence of Chemistry on New Foods and Traditional Products
|
| Published by |
Springer, Cham, January 2014
|
| DOI | 10.1007/978-3-319-11358-6_4 |
| Book ISBNs |
978-3-31-911357-9, 978-3-31-911358-6
|
| Authors |
Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi |
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 > Bachelor | 2 | 18% |
| Student > Master | 2 | 18% |
| Student > Ph. D. Student | 2 | 18% |
| Student > Doctoral Student | 1 | 9% |
| Other | 1 | 9% |
| Other | 0 | 0% |
| Unknown | 3 | 27% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 36% |
| Chemical Engineering | 1 | 9% |
| Engineering | 1 | 9% |
| Unknown | 5 | 45% |