Metrics

From
Functional and Pasting Properties of Acha, Deffated Soybean and Groundnut Flour Blends by Eke-Ejiofor J., Wordu G.O. and Bivan S.K American Journal of Food Science and Technology. 2018, 6(5), 215-218 doi:10.12691/ajfst-6-5-4
Views
13621
Html 12885
Abstract 736
27 July 2018 (publication date) through 02 August 2026 *
23.90 % 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: 9210
PDF3256
Epub1854
XML1471
PPT1627
Figures494
Tables508
Export: 5595
RIS1678
BibTex2069
Endnote1848
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