Metrics

From
Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour by Orawan Oupathumpanont and Sopida Wisansakkul Journal of Food and Nutrition Research. 2021, 9(6), 313-320 doi:10.12691/jfnr-9-6-7
Views
10672
Html 10668
Abstract 4
01 July 2021 (publication date) through 14 February 2026 *
41.36 % 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: 10348
PDF4414
Epub2491
XML943
PPT0
Figures2200
Tables300
Export: 2544
RIS771
BibTex859
Endnote914
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