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
10983
Html 10258
Abstract 725
20 May 2018 (publication date) through 08 December 2021 *
10.33 % 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: 6997
PDF1134
Epub914
XML751
PPT3226
Figures807
Tables165
Export: 2766
RIS789
BibTex1039
Endnote938
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