{"id":7365,"date":"2018-06-04T15:10:34","date_gmt":"2018-06-04T14:10:34","guid":{"rendered":"https:\/\/directresearchpublisher.org\/?post_type=abstract&p=7365"},"modified":"2019-07-05T07:06:32","modified_gmt":"2019-07-05T07:06:32","slug":"organoleptic-characteristics-of-cassava-flour-and-fufu-obtained-from-different-cassava-varieties-manihot-spp-and-tuber-processing-techniques","status":"publish","type":"abstract","link":"https:\/\/directresearchpublisher.org\/drjafs\/abstract\/organoleptic-characteristics-of-cassava-flour-and-fufu-obtained-from-different-cassava-varieties-manihot-spp-and-tuber-processing-techniques\/","title":{"rendered":"Organoleptic Characteristics of Cassava Flour and Fufu Obtained from Different Cassava Varieties (Manihot spp.) and Tuber Processing Techniques"},"content":{"rendered":"","protected":false},"featured_media":0,"template":"","articles":[8],"_links":{"self":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/abstract\/7365"}],"collection":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/abstract"}],"about":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/types\/abstract"}],"wp:attachment":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/media?parent=7365"}],"wp:term":[{"taxonomy":"articles","embeddable":true,"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/articles?post=7365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}