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Mendeley readers
| Chapter title |
Principles of Dough Formation
|
|---|---|
| Chapter number | 11 |
| Book title |
Technology of Breadmaking
|
| Published by |
Springer, Cham, January 2015
|
| DOI | 10.1007/978-3-319-14687-4_11 |
| 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 18 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Switzerland | 1 | 6% |
| Unknown | 17 | 94% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 4 | 22% |
| Researcher | 2 | 11% |
| Student > Bachelor | 2 | 11% |
| Unspecified | 1 | 6% |
| Other | 1 | 6% |
| Other | 2 | 11% |
| Unknown | 6 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 39% |
| Biochemistry, Genetics and Molecular Biology | 2 | 11% |
| Chemical Engineering | 1 | 6% |
| Unspecified | 1 | 6% |
| Unknown | 7 | 39% |