Metrics

From
Optimization of Gluten Free Cookies from Red and White Sorghum Flours by De Petre N., Rozycki V., De la Torre M., Erben M., Bernardi C. and Osella C. Journal of Food and Nutrition Research. 2016, 4(10), 671-676 doi:10.12691/jfnr-4-10-7
Views
15768
Html 14844
Abstract 924
30 September 2016 (publication date) through 11 June 2023 *
14.49 % 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: 9579
PDF2285
Epub1497
XML1537
PPT1902
Figures778
Tables1580
Export: 4312
RIS1248
BibTex1611
Endnote1453
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
1
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