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Thickening and Gelling Agents for Food

Overview of attention for book
Overall attention for this book and its chapters
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1 X user

Citations

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153 Dimensions

Readers on

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42 Mendeley
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Title
Thickening and Gelling Agents for Food
Published by
Springer Science & Business Media, December 2012
DOI 10.1007/978-1-4615-2197-6
ISBNs
978-1-4615-2197-6, 978-1-4613-5921-0
Editors

Imeson, Alan P.

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X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 42 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Italy 1 2%
South Africa 1 2%
Unknown 40 95%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 11 26%
Student > Ph. D. Student 6 14%
Student > Master 6 14%
Researcher 4 10%
Lecturer > Senior Lecturer 1 2%
Other 1 2%
Unknown 13 31%
Readers by discipline Count As %
Engineering 6 14%
Agricultural and Biological Sciences 5 12%
Materials Science 3 7%
Chemical Engineering 3 7%
Pharmacology, Toxicology and Pharmaceutical Science 2 5%
Other 9 21%
Unknown 14 33%