Metrics

From
Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread by Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang and Wen-Chieh Sung Journal of Food and Nutrition Research. 2018, 6(5), 335-340 doi:10.12691/jfnr-6-5-9
Views
4999
Html 4551
Abstract 448
20 May 2018 (publication date) through 21 October 2019 *
12.24 % 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: 2861
PDF612
Epub321
XML333
PPT1234
Figures305
Tables56
Export: 1009
RIS297
BibTex388
Endnote324
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