Metrics

From
Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour by Martha Wunnam Alhassan, Theodora Ojangba and Francis Kweku Amagloh American Journal of Food Science and Technology. 2019, 7(2), 40-44 doi:10.12691/ajfst-7-2-1
Views
14781
Html 14156
Abstract 625
02 March 2019 (publication date) through 20 August 2026 *
15.72 % 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: 10281
PDF2324
Epub2102
XML1619
PPT3199
Figures558
Tables479
Export: 6326
RIS1958
BibTex2410
Endnote1958
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