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

Received Date: 16 Mar 2017 Accepted Date: 8 Apr 2017 Published Date: 22Apr 2017 Bolarinwa Islamiyat Folashade, Adejuyitan Johnson Akinwumi,Oyeyinka Samson Adeoye, Akintayo Olaide Akinwunmi Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria. Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.

Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour