Metrics

From
Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients by Shereen L. Nassef and Hoda H. Hafez American Journal of Food Science and Technology. 2020, 8(6), 257-262 doi:10.12691/ajfst-8-6-5
Views
4130
Html 4129
Abstract 1
31 December 2020 (publication date) through 24 May 2025 *
24.14 % 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: 3120
PDF997
Epub763
XML826
PPT0
Figures275
Tables259
Export: 2396
RIS775
BibTex836
Endnote785
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