You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Mendeley readers
| Chapter title |
Functional Ingredients
|
|---|---|
| Chapter number | 3 |
| Book title |
Technology of Breadmaking
|
| Published by |
Springer, Cham, January 2015
|
| DOI | 10.1007/978-3-319-14687-4_3 |
| Book ISBNs |
978-3-31-914686-7, 978-3-31-914687-4
|
| Authors |
Stanley Cauvain |
Mendeley readers
The data shown below were compiled from readership statistics for 35 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Denmark | 1 | 3% |
| Unknown | 34 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 7 | 20% |
| Student > Bachelor | 6 | 17% |
| Student > Master | 5 | 14% |
| Student > Doctoral Student | 4 | 11% |
| Researcher | 2 | 6% |
| Other | 1 | 3% |
| Unknown | 10 | 29% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 10 | 29% |
| Chemistry | 4 | 11% |
| Biochemistry, Genetics and Molecular Biology | 3 | 9% |
| Chemical Engineering | 2 | 6% |
| Engineering | 2 | 6% |
| Other | 3 | 9% |
| Unknown | 11 | 31% |