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Mendeley readers
| 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 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 11 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Lecturer > Senior Lecturer | 1 | 9% |
| Other | 1 | 9% |
| Lecturer | 1 | 9% |
| Student > Bachelor | 1 | 9% |
| Student > Ph. D. Student | 1 | 9% |
| Other | 2 | 18% |
| Unknown | 4 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 2 | 18% |
| Business, Management and Accounting | 1 | 9% |
| Materials Science | 1 | 9% |
| Chemistry | 1 | 9% |
| Unknown | 6 | 55% |