impact:

Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread

According to PR-model, Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread is ranked 136,923rd in multilingual Wikipedia, in particular this website is ranked 98,962nd in English Wikipedia.

#Language
PR-model F-model AR-model
136,923rd place
1,694,203rd place
93,801st place
98,962nd place
1,261,417th place
53,672nd place