Metrics

From
Acceptability of Vacuum-fried Squash (Cucurbita maxima) Using Three Process Schedules by Elvi C. Escarez, Ronie F. Magsino and Mario A. De Castro Jr. American Journal of Food Science and Technology. 2018, 6(2), 83-86 doi:10.12691/ajfst-6-2-4
Views
21774
Html 21025
Abstract 749
26 February 2018 (publication date) through 16 August 2026 *
38.11 % 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: 16425
PDF8299
Epub1573
XML1699
PPT3781
Figures537
Tables536
Export: 4733
RIS1460
BibTex1712
Endnote1561
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
0
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