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
16966
Html 16461
Abstract 505
11 February 2019 (publication date) through 28 July 2026 *
12.30 % 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: 11642
PDF2087
Epub1876
XML1473
PPT3858
Figures1849
Tables499
Export: 4901
RIS1515
BibTex1784
Endnote1602
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