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Mendeley readers
Chapter title |
An Enzymatically Modified Protein as a New Surfactant and its Function to Interact With Water and Oil in an Emulsion System
|
---|---|
Chapter number | 4 |
Book title |
Properties of Water in Foods
|
Published by |
Springer Netherlands, January 1985
|
DOI | 10.1007/978-94-009-5103-7_4 |
Book ISBNs |
978-9-40-108756-8, 978-9-40-095103-7
|
Authors |
S. Arai, M. Watanabe |
Editors |
D. Simatos, J. L. Multon |
Mendeley readers
The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 3 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 2 | 67% |
Unknown | 1 | 33% |
Readers by discipline | Count | As % |
---|---|---|
Chemistry | 1 | 33% |
Medicine and Dentistry | 1 | 33% |
Unknown | 1 | 33% |