Metrics

From
Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM) by Peluola-Adeyemi O.A, Adepoju P.A and Lawal S.O American Journal of Food Science and Technology. 2019, 7(4), 122-126 doi:10.12691/ajfst-7-4-3
Views
7187
Html 6848
Abstract 339
08 June 2019 (publication date) through 27 September 2022 *
9.82 % 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: 4488
PDF706
Epub660
XML466
PPT1416
Figures1067
Tables173
Export: 1759
RIS492
BibTex646
Endnote621
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