AJFST Home Archive Volume 9 Issue 4 Article Metrics

Metrics

From

Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours by Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola and Iluebbey Peter Oshiapi American Journal of Food Science and Technology. 2021, 9(4), 142-148 doi:10.12691/ajfst-9-4-5

Views

3485

Html 3485

Abstract 0

27 October 2021 (publication date) through 12 September 2024 ^*

21.21 % 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: 2588

PDF739

Epub516

XML512

PPT0

Figures640

Tables181

Export: 1497

RIS480

BibTex562

Endnote455

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

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