Metrics

From
Production and Evaluation of Some Bakery Products Containing Ginger Powder by Abeer Ghazi Soluman Almasodi Journal of Food and Nutrition Research. 2018, 6(4), 205-215 doi:10.12691/jfnr-6-4-2
Views
26334
Html 25619
Abstract 715
19 April 2018 (publication date) through 21 June 2026 *
12.88 % 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: 20867
PDF3392
Epub1970
XML1648
PPT9901
Figures3398
Tables558
Export: 5788
RIS1745
BibTex2148
Endnote1895
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