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 Tools annual

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 monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Gastronomi Alanında Transglutaminaz Enzimi Kullanım Olanakları (Possibilities of Use Transglutaminase Enzyme in Field of Gastronomy)* *Aybuke CEYHUN SEZGİN , Firdevs YÖNET EREN a Ankara Hacı Bayram Veli University, Faculty of Tourism, Deparment of Gastronomy and Culinary Arts, Ankara/Turkey b Nevşehir Hacı Bektaş Veli University, Faculty of Tourism, Deparment of Gastronomy and Culinary Arts, Nevşehir/Turkey