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

F U L L P A P E R Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava Tô, H.T., Karrila, S.J. , Nga, L.H. and 1,* Karrila, T.T. Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani campus, Pattani 94000, Thailand Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani campus, Surat Thani 84000, Thailand School of Food Technology and Biotechnology, Hanoi University of Science and Technology, Ha Noi, Viet Nam