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Confectionery Science and Technology

Overview of attention for book
Attention for Chapter 5: Starches, Proteins, Pectin, and Gums
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Citations

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Readers on

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6 Mendeley
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Chapter title
Starches, Proteins, Pectin, and Gums
Chapter number 5
Book title
Confectionery Science and Technology
Published by
Springer, Cham, January 2018
DOI 10.1007/978-3-319-61742-8_5
Book ISBNs
978-3-31-961740-4, 978-3-31-961742-8
Authors

Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 6 100%

Demographic breakdown

Readers by professional status Count As %
Lecturer > Senior Lecturer 1 17%
Lecturer 1 17%
Student > Bachelor 1 17%
Student > Ph. D. Student 1 17%
Researcher 1 17%
Other 0 0%
Unknown 1 17%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 17%
Materials Science 1 17%
Chemistry 1 17%
Unknown 3 50%