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

LIVIA APOSTOL1, NASTASIA BELC1*, LIVIU GACEU2*, VALENTIN VLADUT 3, OANA BIANCA OPREA2 1National Research & Development Institute for Food Bioresources IBA Bucharest, 6 Dinu Vintila Str., 0211202, Bucharest, Romania 2Transilvania University of Brasov, 29 Eroilor Blvd., 500036, Brasov, Romania 3National Research and Development Institute for Machines and Installations Designed to Agriculture and Food Industry INMA Bucharest, 6 Ion Ionescu de la Brad, 013813, Bucharest, Romania

Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery