Metrics

From
Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients by Shereen L. Nassef and Hoda H. Hafez American Journal of Food Science and Technology. 2020, 8(6), 257-262 doi:10.12691/ajfst-8-6-5
Views
6217
Html 6216
Abstract 1
31 December 2020 (publication date) through 20 August 2026 *
26.03 % 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: 4892
PDF1618
Epub1230
XML1207
PPT0
Figures419
Tables418
Export: 3968
RIS1279
BibTex1378
Endnote1311
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