English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Acha flour was produced from cleaned and milled raw acha. Raw kariya was processed to flour and protein concentrate flour. These flours were blended at 80:20 (acha: kariya). The nutritional qualities of the products were assessed using animal feeding experiment. The protein quality parameters and safety of the blends to the experimental animal were monitored. Data obtained were analyzed using appropriate descriptive and inferential statistics.

journal of food chemistry and nanotechnology

Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends