Metrics

From
Microbial, Nutritional and Sensory Qualities of Baked Cooked and Steamed Cooked Lima Beans by Elizabeth O. Farinde, Veronica A. Obatolu and Subuola B. Fasoyiro American Journal of Food Science and Technology. 2017, 5(4), 156-161 doi:10.12691/ajfst-5-4-6
Views
16171
Html 15203
Abstract 968
09 August 2017 (publication date) through 16 February 2026 *
16.48 % 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: 10077
PDF2665
Epub1692
XML1631
PPT2966
Figures583
Tables540
Export: 4867
RIS1473
BibTex1785
Endnote1609
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