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RiuNet: Institutional repository of the Polithecnic University of Valencia
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Total Visits
| Views | |
|---|---|
| Impacto microestructural, físico y sensorial del almidón e inulina en la formulación de salsas blancas libres de gluten y lactosa, con bajo contenido calórico | 438 |
Total Visits Per Month
| July 2024 | August 2024 | September 2024 | October 2024 | November 2024 | December 2024 | January 2025 | |
|---|---|---|---|---|---|---|---|
| Impacto microestructural, físico y sensorial del almidón e inulina en la formulación de salsas blancas libres de gluten y lactosa, con bajo contenido calórico | 0 | 0 | 0 | 0 | 0 | 4 | 2 |
File Visits
| Views | |
|---|---|
| 7 | |
| TESIS FINAL.pdf | 2 |
Top country views
| Views | |
|---|---|
| United States | 165 |
| Spain | 45 |
| China | 39 |
| Mexico | 27 |
| Colombia | 26 |
| France | 22 |
| Peru | 18 |
| Germany | 15 |
| Sweden | 15 |
| Argentina | 12 |
Top cities views
| Views | |
|---|---|
| Mountain View | 22 |
| Redmond | 20 |
| Ashburn | 15 |
| Louisville | 14 |
| Lima | 12 |
| Valencia | 12 |
| Alameda | 8 |
| Beijing | 8 |
| Bogota | 8 |
| Grenoble | 8 |
Universitat Politècnica de València. Unit of cientific documentation (+34) 96 387 70 85 · RiuNet@bib.upv.es
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