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Mendeley readers
| Title |
Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems
|
|---|---|
| Published in |
Food and Bioprocess Technology, February 2015
|
| DOI | 10.1007/s11947-015-1490-3 |
| Authors |
Kok Whye Cheong, Hamed Mirhosseini, Wai Fun Leong, Nazimah Sheikh Abdul Hamid, Azizah Osman, Mahiran Basri, Chin Ping Tan |
Mendeley readers
The data shown below were compiled from readership statistics for 33 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Bulgaria | 1 | 3% |
| Unknown | 32 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 5 | 15% |
| Student > Master | 5 | 15% |
| Student > Bachelor | 4 | 12% |
| Student > Doctoral Student | 3 | 9% |
| Professor | 3 | 9% |
| Other | 7 | 21% |
| Unknown | 6 | 18% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 11 | 33% |
| Chemistry | 3 | 9% |
| Chemical Engineering | 2 | 6% |
| Biochemistry, Genetics and Molecular Biology | 2 | 6% |
| Medicine and Dentistry | 1 | 3% |
| Other | 2 | 6% |
| Unknown | 12 | 36% |