Metrics

From
Acceptability of Vacuum-fried Squash (Cucurbita maxima) Using Three Process Schedules by Elvi C. Escarez, Ronie F. Magsino and Mario A. De Castro Jr. American Journal of Food Science and Technology. 2018, 6(2), 83-86 doi:10.12691/ajfst-6-2-4
Views
19817
Html 19068
Abstract 749
26 February 2018 (publication date) through 16 November 2025 *
34.21 % 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: 13813
PDF6779
Epub1344
XML1476
PPT3276
Figures470
Tables468
Export: 3866
RIS1196
BibTex1375
Endnote1295
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