Innovations in Food Technology
Springer Singapore
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Timeline
Mendeley readers
| Chapter title |
Cereal β Glucan as a Functional Ingredient
|
|---|---|
| Chapter number | 8 |
| Book title |
Innovations in Food Technology
|
| Published by |
Springer, Singapore, January 2020
|
| DOI | 10.1007/978-981-15-6121-4_8 |
| Book ISBNs |
978-9-81-156120-7, 978-9-81-156121-4
|
| Authors |
Neha Mishra |
Mendeley readers
The data shown below were compiled from readership statistics for 27 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 27 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 6 | 22% |
| Student > Master | 3 | 11% |
| Student > Postgraduate | 2 | 7% |
| Student > Ph. D. Student | 1 | 4% |
| Other | 1 | 4% |
| Other | 2 | 7% |
| Unknown | 12 | 44% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 26% |
| Chemical Engineering | 4 | 15% |
| Medicine and Dentistry | 2 | 7% |
| Nursing and Health Professions | 1 | 4% |
| Biochemistry, Genetics and Molecular Biology | 1 | 4% |
| Other | 1 | 4% |
| Unknown | 11 | 41% |