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Mendeley readers
| Chapter title |
Basic Principles of Food Texture Measurement
|
|---|---|
| Chapter number | 6 |
| Book title |
Dough Rheology and Baked Product Texture
|
| Published by |
Springer US, January 1990
|
| DOI | 10.1007/978-1-4613-0861-4_6 |
| Book ISBNs |
978-1-4612-8207-5, 978-1-4613-0861-4
|
| Authors |
Malcolm C. Bourne, Bourne, Malcolm C. |
Mendeley readers
The data shown below were compiled from readership statistics for 23 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 23 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 6 | 26% |
| Student > Ph. D. Student | 5 | 22% |
| Researcher | 4 | 17% |
| Student > Postgraduate | 1 | 4% |
| Student > Bachelor | 1 | 4% |
| Other | 0 | 0% |
| Unknown | 6 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 8 | 35% |
| Engineering | 5 | 22% |
| Chemical Engineering | 1 | 4% |
| Chemistry | 1 | 4% |
| Physics and Astronomy | 1 | 4% |
| Other | 0 | 0% |
| Unknown | 7 | 30% |