Viewing Metrics for:

Amino acid, pasting and sensory properties of “Poundo” yam enriched with fermented Bambara groundnut flour

Published on 01 Mar 2023.

We record metrics using Google Analytics, PLoS Lagotto and UPs Twitter Scraper.

• Views: unique visits to the article full text.
• Downloads: user downloads of PDF and XML.
• Citations: citing articles in CrossRef.
• Twitter: tweets, retweets and mentions.
• Facebook: mentions of this article.
• Wikipedia: citing articles in Wikipedia.