{"id":7898,"date":"2018-12-10T11:08:39","date_gmt":"2018-12-10T10:08:39","guid":{"rendered":"https:\/\/directresearchpublisher.org\/?post_type=abstract&p=7898"},"modified":"2019-06-28T21:48:07","modified_gmt":"2019-06-28T21:48:07","slug":"nutrients-and-sensory-properties-of-biscuits-produced-from-sorghum-sorghum-bicolor-and-watermelon-seed-citrullus-lanatus-flour-blends","status":"publish","type":"abstract","link":"https:\/\/directresearchpublisher.org\/drjafs\/abstract\/nutrients-and-sensory-properties-of-biscuits-produced-from-sorghum-sorghum-bicolor-and-watermelon-seed-citrullus-lanatus-flour-blends\/","title":{"rendered":"Nutrients and sensory properties of biscuits produced from sorghum (Sorghum bicolor) and watermelon seed (Citrullus lanatus) flour blends"},"content":{"rendered":"","protected":false},"featured_media":0,"template":"","articles":[8],"_links":{"self":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/abstract\/7898"}],"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=7898"}],"wp:term":[{"taxonomy":"articles","embeddable":true,"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/articles?post=7898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}