Metrics

From
Quality Evaluation of Baked Cake from Wheat Breadfruit Composite Flour by Abegunde T.A, Bolaji O.T, Adeyeye S.A and Peluola-Adeyemi O.A American Journal of Food Science and Technology. 2019, 7(1), 31-39 doi:10.12691/ajfst-7-1-6
Views
17390
Html 16885
Abstract 505
11 February 2019 (publication date) through 15 September 2026 *
12.45 % 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: 12013
PDF2165
Epub1930
XML1516
PPT3982
Figures1893
Tables527
Export: 5104
RIS1586
BibTex1858
Endnote1660
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