Metrics

From
Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry by J A A C Wijesinghe, I. Wicramasinghe and K.H Saranandha American Journal of Food Science and Technology. 2015, 3(1), 10-18 doi:10.12691/ajfst-3-1-2
Views
44786
Html 43968
Abstract 818
10 February 2015 (publication date) through 16 September 2026 *
12.88 % 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: 33551
PDF5768
Epub3289
XML2520
PPT8912
Figures6712
Tables6350
Export: 5844
RIS1849
BibTex2121
Endnote1874
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