Metrics

From
Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours by Igbabul Bibiana, Num Grace and Amove Julius American Journal of Food Science and Technology. 2014, 2(4), 109-115 doi:10.12691/ajfst-2-4-1
Views
61305
Html 60664
Abstract 641
11 July 2014 (publication date) through 03 December 2021 *
12.35 % of article views led to PDF downloads *
*Although we update our data on a daily basis, there may be a 48-hour delay before the most recent numbers are available.
Downloads: 30287
PDF7574
Epub1063
XML1470
PPT5408
Figures9220
Tables5552
Export: 3565
RIS1153
BibTex1251
Endnote1161
RIS, BibTex, EndNote allows users to search, retrieve and store citations from bibliographic databases such as ABI Inform, the Web of Science, Anthropological Literature, the MLA bibliography, or the catalogs of individual libraries.
Area Chart Example: If your want to see the details of daily statistics for this article, please click here to login our Manuscript Tracking System.
Citations
4
Found additional citations for the article? Please contact us at submission@sciepub.com.
Shares & bookmarks
Facebook0
Twitter0
LinkedIn0
Google +0
Found additional shares or bookmarks for the article? Please contact us at submission@sciepub.com